Brunch Blintz Casserole Recipes

MAKE-AHEAD BLINTZ CASSEROLE

Steps:

• For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.

BLINTZ SOUFFLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
• Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

BLINTZ BRUNCH BAKE

Steps:

• Heat oven to 325°F.
• Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
• Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
• Bake 45 min. or until center is set.

BLINTZ FRENCH TOAST CASSEROLE WITH BLUEBERRY SAUCE

Steps:

• Place bread in a single layer on a rimmed baking sheet.
• In a large bowl, whisk eggs, egg whites, milk, syrup and orange juice until blended.
• Pour over bread; turn slices over to coat both sides. Set aside.
• For the filling, place cream cheese, ricotta and cottage cheese in a food processor or a bowl of an electric mixer; blend until smooth.
• Mix in eggs, sugar and vanilla.
• Butter a 9-by-13-inch glass baking dish (or coat with nonstick cooking spray).
• Arrange 6 slices of bread on the bottom.
• Spoon filling over and spread evenly.
• With a spatula, place remaining bread over filling.
• Cover and refrigerate 8 hours or overnight.
• Heat oven to 350 degrees.
• Bake French toast until top is golden and casserole is puffed, 50 to 60 minutes.
• Serve with blueberry sauce or a store-bought sauce of your choice.
• In a medium saucepan, stir all ingredients together.
• Bring to a boil over moderate heat, and cook, stirring often, until sauce thickens slightly and sugar is dissolved, 8 to10 minutes.
• The sauce will continue to thicken as it cools.
• Sauce may be covered and refrigerated, up to 2 weeks.

BLINTZ CASSEROLE

Steps:

• Lightly coat a rectangular pan or glass casserole dish with butter or margarine.
• Set oven at 350 degrees.
• Place blintzes in single layer.
• Blend ingredients thoroughly and pour over blintzes.
• Refrigerate overnight.
• Bake for 45 minutes.

BRUNCH "BLINTZ" CASSEROLE

Steps:

• Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside.
• Stir flour, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth.
• Pour 1/2 of the flour mixture into greased 13x9-inch baking dish.
• Spoon cream cheese mixture evenly over flour mixture.
• Gently spoon remaining flour mixture over top.
• Bake at 325°F for 45 minutes or until set.
• Cut into squares.
• Sprinkle with powdered sugar, if desired.

OVERNIGHT BLINTZ BAKE

Steps:

• Coat a 9" x 13" baking dish with non-stick cooking spray.
• In a large bowl, cream together all filling ingredients until smooth; set aside.
• In another large bowl, mix together all batter ingredients until well combined.
• Pour batter into prepared baking dish. Spoon filling evenly over the top of the batter. {You can go right up to the edges of the dish if you like.} Cover baking dish and refrigerate overnight.
• Preheat oven to 325 degrees F. Remove the cover from the baking dish. Bake the blintz for 55 to 60 minutes, or until golden brown and center is set. Let Blintz stand for at least 10 minutes before serving.
• Cut squares and top with sour cream and preserves. Server warm.

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
• In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
• Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
• Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.