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Passover Farfeloni and Cheese Casserole

5.0(5)

On Passover, I am always looking for something to make for dinner besides potatoes, eggs, or chicken. My sister-in-law sent me a new Passover cookbook called "Let my People Eat" and this looks like a winner.

by Caryn Gale·published 2003-04-02

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Cheese

Servings

(6–8)

Total time

prep 15 min

Calories / serving

583 kcal

Ingredients (8)

serves

3 large eggsegg
3 1/2 cups farfel or 6 whole matzos, broken in small piecesmatzo
1 cup milkmilk
1 teaspoon saltsalt
1/4 teaspoon white pepperwhite-pepper
8 ounces cheddar cheese, cut in 2 inch piecescheddar
1 pint sour creamsour-cream
4 ounces butter, cut into 16 piecesbutter

Instructions (13 steps)

01Preheat the oven to 350°F.
02In a medium bowl, lightly beat 2 of the eggs and mix in the farfel or broken matzos.
03In a blender, beat the remaining egg with the milk, salt, and pepper.
04Grease or spray a 2 quart rectangular casserole.
05Place half the farfel mixture and half of the cheese in the casserole.
06

Add half the sour cream, distributing evenly in dollops then half the butter in pieces.

07Make an identical layer on top.

08Pour the milk mixture over the top.

09Cover the casserole and bake for 30 minutes.

10Uncover and bake 10-15 minutes to brown on the top.

11Cut into squares and serve.

12I have got this out of a cookbook and plan to make it on Passover.

13I will probably mix all the cheeses into the farfel mixture pour the milk mixture over the top and bake.

Nutrition (per serving)

Calories: 583 kcal
Protein: 19 g
Fat: 48 g
Saturated fat: 29 g
Carbs: 21 g
Fiber: 1 g
Sugar: 3 g
Sodium: 879 mg
Cholesterol: 238 mg

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Rich recipe — supports nutrition-aware planning.