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
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
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
- 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.
- In another large mixing bowl, mix together the batter ingredients (batter will be thin).
- 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.