Cheese Blintzes Casserole
Despite this blog, I would not call myself a religious person (just your average bacon eating, schnoz wielding Jew), but I do relish in following traditions, both of a religious and secular capacity. From the super fun (albeit mildly dangerous for a stereotypically risk-averse Jew crew) hora at a wedding, to the hoarding of Manichewitz at a Bar Mitzvah (was this just me?), to the simple candle lighting each high holiday you are forced to go week at Shul; I find comfort in these traditions.
And then there are those traditions that are not so comforting, such as the yearly 4th of July ritual we have started. Each year, dozens of brave souls make the trek up to Michigan for a long weekend of themes, cheap beer, bonding with the locals (they are in a redneck class all their own), and of course unique games. It is a magical time! And to some, a religious experience. I will be sure to fill you in on all of the Internet appropriate shenanigans after this year’s extravaganza!
However, my favorite traditions naturally involve food. Latkes on Hanukkah, Matzah Ball Soup on Passover, and Bubbe’s blintzes whenever her bubbelahs are in town. (And completely coincidentally, on Shavuot, which is this week. Plus one for WJWE!) Blintzes are often sweet, Jew crepes filled with jam, fruit, meat, potatoes, or in this case, cheese. Mmm cheese. This time, I made mine in casserole form. Mostly because I am lazy. But one day, if you are lucky, I will show you kids how to make individual blintzes. But now, onward with my Cheese Blintzes Casserole!
What are your favorite traditions?
This recipe is super easy. First up, mix together your batter ingredients.
Ta da! Then, combine your filling ingredients
Almost done! Pour half of your batter into a greased 9 x 13 inch pan. Then, spoon the filling on top and cover with remaining batter.
Bake for 50 minutes or until golden. Top with sour cream.
Cheese Blintzes Casserole
Ingredients
- Batter:
- 6 eggs
- 1/2 cup melted butter
- 1.5 cups sour cream
- 1/2 cup orange juice
- 1/2 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- For filling:
- 8 ounces softened cream cheese
- 1 egg
- 1 pint cottage cheese
- 1 tbsp sugar
- 1 tsp. vanilla
Instructions
- Pre-heat your oven to 350 degrees.
- For the batter, mix all your wet ingredients together until combined.
- Then, add dry ingredients and combine.
- In a separate bowl, mix together filling ingredients.
- Pour half of batter mixture into a greased 9×13 baking pan.
- Top with all of filling.
- Then add the rest of the batter.
- Bake for 45 minutes or until golden.
- Top with sour cream
24 Comments
Could you get that forkful of luscious blintz any closer to my watering mouth? You are a tease my precious – YUM!!!
Bubbe
Glad you like it, Bubbe! And sorry for being such a tease.
My mom used to make this all the time using frozen blintzes. This is Hyla’s recipe on crack! yum
I hope mine is as good as Hyla’s! Though with all the butter, cream cheese and sour cream, I don’t see how this recipe can go wrong.
These look amazzzing. It is truely a miracle that you bake all of our Jewish food and still manage to look like a hot shiksa.
HAHA thanks! That is the ultimate compliment.
[…] Freunde! Let’s talk sausage. As I mentioned the other week, we make an annual trek up to Michigan every July 4th to revel in theme parties, speedos, and […]
I made this for a luncheon and got rave reviews including my partner who was suspect of the oj in the batter. I might have to make this instead of blintzes for the interfaith holiday party.
Thanks so much, Nan! Glad you like it!!
[…] Freunde! Let’s talk sausage. As I mentioned the other week, we make an annual trek up to Michigan every July 4th to revel in theme parties, speedos, and […]
[…] Cheese Blintzes Casserole […]
[…] Cheese Blintzes Casserole […]
[…] Cheese Blintzes Casserole […]
For anyone lactose intolerant, we make this all the time with Lactaid Milk and Lactaid Cottage Cheese and yogurt to replace the sour cream. We use Tofutti cream cheese OR Kite Hill makes an amazing almond based “cream cheese” that also works. I have not tried the recipe as written (since I am lactose intolerant) but it’s SUPER yummy with the substitutions and my kids request it all year round!
Thanks for the tips, Jenny!
What topping is that, is it fennel?
It’s dill!
[…] Cheese Blintzes Casserole […]
Can this be made ahead and frozen for Break fast ?
I wouldn’t freeze it. But you could assemble a few days ahead and bake before serving.
I always come back to this recipe, absolutely perfect!
So glad you like it- I’ll let Bubbe know!
Can this be served at room temperature? Will it be just as good? I will be serving this about two hours after baking. Thank you.
Sure it’s great at room temperature or you can reheat in a 200 degree oven!