Cheese Blintz Casserole Recipe

Cheese Blintz Casserole Recipe

Ingredients:

1/4 – 1/2 c of sugar (granulated)
1/4 c of milk
1/8 tsp of salt
1 lb of creamed cheese curd (Cottage cheese)
1 lb of shredded cheese (Farmers)
2 pc of eggs
1/2 tsp of vanilla extract
1 pc of lemon; juiced
1 c of melted butter; slightly cooled
2 pcs of eggs (large)
3 tsps of baking powder (Calumet)
1/2 c of sugar (refined)
1 c of flour; sifted
1 tsp of vanilla extract
Cinnamon (ground)
1 can of pie filling (blueberry, large)
1/2 tsp of lemon zest; grated
Sugar (refined)

Instructions:

Preheat the oven (300 degrees F). Combine creamed cheese curd, shredded (Farmers) cheese, 2 pieces of eggs, salt, granulated sugar, half teaspoon vanilla, and lemon juice; blend thoroughly. Set on the side. Butter a 2-qt long casserole dish.

Combine melted butter, 2 pieces of eggs, milk, baking powder, refined sugar, sifted flour, and a teaspoon of vanilla inside a bowl; blend thoroughly. Pour half of mixture onto the buttered dish then pour in all the (first) mixture then top it with other half of second mixture, careful to not mix them. Sprinkle cinnamon with sugar; bake inside preheated oven for 45-60 mins.

Combine pie filling with lemon zest; warm them then pour onto each serving.

Variation:
Substitute the cheese curd and shredded cheese with two pounds of (Ricotta) cheese, then eight ounces of (cream) cheese. Prepare as stated above then bake 75-90 mins till golden.

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