This study was conducted to improve the mechanical properties and water resistance of baked CSFs blended with natural polymers including proteins, fiber, and vegetable oil. The addition of kraft, zein, and gluten could improve flexural and compressive strength of the CSF trays. Moreover, the water absorption and water solubility index of cassava starch foams blended with zein and gluten proteins were low. Although adding palm oil into CSFs increased the water resistance, their flexural and compressive strength decreased. These findings demonstrate that CSF trays blended with kraft, gluten and/or zein could be used as an alternative to EPS foam trays for oily and less moist foods. The starch foam trays should further improve and develop their expansion, water resistance and their possible application to moist foods.