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From:

BettyGa1

Sent: 9/30/2008 8:43 PM

Blintz Casserole

Serves 8.

Serve with fresh fruit or your favorite jam or preserves and sour cream.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
3 tablespoons granulated sugar
2 eggs
3/4 cup milk
1 (16 ounce) container cottage cheese, creamed
2 tablespoons butter, softened
1 egg
1 tablespoon sour cream
1/2 teaspoon salt

Heat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.

In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk.

In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt. Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture. Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.

From:

BettyGa1

Sent: 9/30/2008 8:45 PM

Cheese Blintz Casserole

I made cheese blintzes until I found this incredible dish! Just like blintzes but without the work and it's great for brunch!

1 pound creamed cottage cheese
1 pound farmers cheese, shredded
2 eggs
Pinch of salt
1/4 to 1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Juice of 1 lemon
1 cup butter, melted and cooled slightly
2 eggs
1/4 cup milk
3 teaspoon baking powder
1/2 cup sugar
1 cup flour
1 teaspoon vanilla extract
Sugar
Cinnamon
1 large can blueberry pie filling
1/2 teaspoon grated lemon peel

Heat 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.

From:

Genie· (Original Message)

Sent: 10/8/2008 3:49 PM

Hashbrown Blue Cheese Casserole

Ingredients

16 ounces hashbrowns, thawed

1 cup sour cream (light)

1 can (10.5 oz.) cream of chicken soup, undiluted

1/4 cup butter, softened

1/2 teaspoon salt

2 tablespoons onions, finely chopped

1 cup cheddar cheese, shredded

4 ounces blue cheese crumbles

1 cup corn flakes, crumbled

3 tablespoons butter, melted

Preheat oven to 350º F.

In a large bowl, combine sour cream, soup, salt, butter, onions,

thawed hash browns and cheddar cheese. Pour this mixture into a

prepared baking dish and sprinkle with blue cheese crumbles.

In a small bowl, combine crushed corn flakes and melted butter.

Sprinkle corn flake mixture over crumbled blue cheese.

Bake at 350º F for 45 to 50 minutes, uncovered.

From:

Jolene· (Original Message)

Sent: 10/8/2008 7:05 PM

Cheesy Potato Casserole

1 package country style hashbowns thawed

16 Ounce(s) Sour Cream

1 Stick(s) Butter - melted

4 Cup(s) Grated Cheddar Cheese

1 Can(s) Cream of Chicken Soup

Top with Bread crumbs

Dash Paprika

1  Spray Large Casserole Dish w/ Pam.
2  Mix hashbrowns, butter, sour cream, soup and 2 cups of cheese.
3  Top with remaining cheese, bread crumbs and paprika.
4  Bake at 375 for about 50-55 minutes.

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