This tasty casserole is easy to make, has a great cheesy flavor, and is made with layered matzo.
This easy casserole is a nice addition to a potluck or a great way to use up leftover matzoh.
I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing
To make this recipe you will need:
- matzo sheets
- eggs
- milk
- salt
- pepper
- sour cream
- shredded cheese
- 9×13″ baking dish
- shallow pan for dipping matzo
- 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 matzo 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 matzo. You can break matzo into pieces if you need to, to make them fit well.
Spread 1/3 c of sour cream all over the top of the matzo. 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 matzo 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! You can also post it to my Facebook Page.
