Linda’s Blintz Casserole

Linda's Blintz Casserole

Linda’s Blintz Casserole

Just in time for Shavuot, this is “the one and only” blintz casserole recipe you will ever need. This is my friend, Linda’s recipe. Turns out, it has a cute history. Linda had given it to her friend a few years back. After Linda’s son was born, that  friend brought the same blintz casserole to his bris party! It came full circle! It is so easy. It looks like a lot of ingredients, but trust me, I put it together in about 7-8 minutes. Get ready, people will beg you for the recipe! Please share it, you never know when it will come full circle.


1 stick unsalted butter, melted in a 2 qt. baking dish

For Batter:

½ c. sugar

½ c. flour

3 tsp. baking powder

½ c. milk

2 eggs, beaten or ½ cup egg substitute

1 t. vanilla

pinch of salt

For Filling:

1 lb. low-fat cottage cheese

½ lb. part-skim ricotta cheese

½ lb. whipped cream cheese 2 eggs

½ c. sugar

1 t. lemon juice

Sprinkling of cinnamon


  1. Preheat oven to 325° F; In one large mixing bowl, mix together filling  ingredients by hand (no food processor needed!) until combined (will still be a bit lumpy from cottage cheese, this is fine); set aside.
  2. In another large mixing bowl, mix together the batter ingredients (batter will be thin).
  3. To melted butter in casserole dish, add ½ of the batter, then add all the filling and top with remaining ½ of the batter. Bake for 1 hour (or a few minutes more). It is done when it is golden brown on the top. Remove from oven and let cool a few minutes. (It will deflate a bit – don’t worry about this!)


  • I put the casserole on a foil-lined baking sheet (to catch any spills during baking)
  • This freezes well. Just preheat the oven to 325°F and bake for about 30 minutes.




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