Cheese Blintz Casserole

By á-47

Ingredients

• FOR THE BATTER
• 1 cup butter, melted
• 3 eggs
• 1/4 cup milk or cream
• 1 tea. vanilla
• 1 cup flour
• 1/2 cup sugar
• 3 tea. baking powder
• pinch of salt
• For the topping: Blueberry sauce and sour cream
• TRADITIONAL CHEESE FILLING
• 2 lbs. (two 24 ox containers) small curd cottage cheese, blended to smooth
• 3 eggs
• 1/4 cup sugar
• juice of one lemon
• ALTERNATE RICOTTA FILLING
• 3 cups whole milk ricotta cheese
• 8 oz. cream cheese
• 3 eggs
• 4 Tbsp. powdered sugar
• juice from one lemon
• 1/8 tea. salt

Preparation

Step 1

Preheat oven to 300 degrees.

Prepare batter ingredients by combining in a large mixing bowl the butter, eggs, milk, vanilla, flour, sugar, baking powder and salt until well blended. Set aside.

Traditional filling: In a food processor or blender, blend cottage cheese until smooth and creamy. In a mixing bowl with electric beaters combine blended cottage cheese, eggs,m sugar and lemon juice. Mix until smooth.

Ricotta filling: In as mixing bowl with electric beaters combine the ricotta cheese, cream cheese, eggs, powdered sugar, lemon juice and salt, blending until smooth.

To assemble casserole: butter the bottom of a 9x13 casserole dish. Place one half of the batter in bottom of dish. Pour cheese filling over the batter. Top with remaining batter by spooning evenly over filling.

Bake for 1 hour and 15 minutes at 300 degrees. (Don't over-brown top. Should be golden brown.)

Serve warm in squares topped with blueberry sauce (blueberry preserves or fruit filling, warmed) or sour cream.

Serves approx. 10.