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Cheese Blintz Casserole
1
1
2
pound creamed cottage cheese
pound farmers cheese, shredded
eggs
Pinch of salt
1
1
/4 to 1/2 cup granulated sugar
/2 teaspoon vanilla extract
Juice of 1 lemon
1
2
1
3
1
1
1
cup butter, melted and cooled slightly
eggs
/4 cup milk
teaspoon baking powder
/2 cup sugar
cup flour
teaspoon vanilla extract
Sugar
Cinnamon
1
1
large can blueberry pie filling
/2 teaspoon grated lemon peel
Preheat oven to 300 degrees F.
In large bowl, combine fist 7 ingredients, blending well and set aside.
Grease a 2−quart long baking dish.
In a large bowl, combine the next 7 ingredients until blended. Pour 1/2 of the mixture into the prepared
pan. Pour all of the first mixture on top of the batter in the pan and top with the other 1/2 of remaining
batter, being careful not to mix together. Sprinkle with sugar and cinnamon and bake for 45 to 60
minutes.
Warm the blueberry filling and lemon peel together and pour over slices of the blintz.
Option 2: Here's another version originating from Oshkosh, WI: Omit the farmers cheese and cottage
cheese in the above recipe and substitute 2 pounds ricotta cheese and 8 ounces cream cheese. Bake and
prepare the same as the directions state above, baking 30 minutes longer until golden and done in
center.
Cheese Blintz Casserole
63
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