This tasty casserole is easy to make, has a great cheesy flavor, and is made with layered matzoh.
This easy casserole is a nice addition to a potluck or a great way to use up leftover matzoh.
To make this recipe you will need:
- matzoh sheets
- eggs
- milk
- salt
- pepper
- sour cream
- shredded cheese
- 9×13″ baking dish
- shallow pan for dipping matzoh
- whisk
- mixing bowl
- butter or oil to grease pan
To begin, preheat your oven to 350°F.
Grease a 9×13 inch baking pan (glass or ceramic is best) and set it aside for a moment.
Beat together 3 eggs, 2 cups of milk, and 1/2 teaspoon each of salt and black pepper in a mixing bowl. Whisk until they are frothy. Pour those into a shallow dish that you can fit a sheet of matzoh in.
Dip a sheet of matzoh into the egg wash, dipping both sides, and lay it in the baking dish. Do this with a second sheet making a full layer of matzoh. You can break matzoh into pieces if you need to, to make them fit well.
Spread 1/3 c of sour cream all over the top of the matzoh. Top that with about 1/2 cup of shredded cheese. I use a cheddar blend. Repeat the layers until you have 4 layers of each.
Pour the remaining egg mixture all over the top.
Cover the casserole with foil and bake for 35 minutes. Remove the foil and bake another 5 minutes.
The matzoh may puff up in the center, but it will settle back down as you let it rest a couple minutes before cutting it into portions.
You can also mix things up a bit by adding some cooked shredded chicken or some diced green chilies. There are many ways to play this up.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Easy Matz’n Cheese Casserole
Ingredients
- 3 eggs
- 2 c milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 sheets matzoh
- 1 1/3 c sour cream
- 2 c cheddar cheese, shredded, I use a cheddar blend
Instructions
- To begin, preheat your oven to 350°F.
- Grease a 9×13 inch baking pan (glass or ceramic is best) and set it aside for a moment.
- Beat together the eggs, milk, salt, and black pepper. Whisk until they are frothy. Pour those into a shallow dish that you can fit a sheet of matzoh in.
- Dip a sheet of matzoh into the egg wash, dipping both sides, and lay it in the baking dish. Do this with a second sheet making a full layer of matzoh. You can break matzoh into pieces if you need to, to make them fit well.
- Spread 1/3 c of sour cream all over the top of the matzoh. Top that with about 1/2 cup of shredded cheese. I use a cheddar blend.
- Repeat the layers until you have 4 layers of each.
- Pour the remaining egg mixture all over the top.
- Cover the casserole with foil and bake for 35 minutes. Remove the foil and bake another 5 minutes.
- The matzoh may puff up in the center, but it will settle back down as you let it rest a couple minutes before cutting it into portions.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I love hearing from you! Comments, thoughts and questions are always welcome. Manners are requisite. Your email address is never published. Don't forget to rate recipes!