Matz’n Cheese Casserole

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

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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’s many ways to play this up.

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