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The objectives of this work were to develop biodegradable trays of cassava starch and organically modified montmorillonite (Cloisite®10A and 30B) using a baking process and to study the effects of these components on the microstructural, physicochemical and mechanical properties of the trays. All formulations resulted in well-shaped trays with densities between 0.2809 and 0.3075 g/cm3. The nanoclay additions to the starch matrix yielded trays with diminished water absorption capacities. The samples manufactured exclusively with starch (i.e., the control samples) showed higher water uptake at all relative humidity (RH) conditions compared with the samples produced with the nanoclays, except at 90% RH. None of the samples exhibited dimensional changes during storage at all RH conditions tested, which is an intriguing observation. The stress at break of the trays significantly increased with the nanoclay additions. The processing conditions that were studied resulted in satisfactory nanoclay dispersions, which led to the formation of an exfoliated structure, independent of nanoclay type. The trays fabricated in this study represent an alternative packaging option for foods with low water content.