Blintz Casserole


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  • Filling:
  • 1 lb. cottage or ricotta cheese, drained
  • 8 oz. cream cheese, softened
  • 2 egg yolks
  • 1 T. sugar
  • 1 tsp. vanilla
  • Batter:
  • 1 1/2 C. sour cream
  • 1/2 C. orange juice
  • 6 eggs
  • 1/4 C. butter
  • 1 C. flour
  • 1/3 C. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • Fruit topping (I use raspberries and blueberries)
  • Sour cream or whipped cream


  • Filling: Using an electric beater or food processor, mix the cottage cheese, cream cheese, egg yolks, sugar and vanilla; set aside.
  • Batter: Gradually add the sour cream, orange juice, eggs, butter, flour, sugar, baking powder, and cinnamon in a blender, in the order given.
  • Pour half the batter into a greased 9×13″ baking dish. Gently spread the filling over the batter-it will mix a little. Pour the rest of the batter over the filling. Cover and refrigerate overnight. In the morning, bake at 350°F uncovered for 50 to 60 minutes. The casserole will be slightly puffed and golden in color. Set on a rack to cool, then cut into squares; top each portion with a dollop of sour cream and preserves and serve immediately. Serves 8.