Passover Farfeloni And Cheese Casserole Recipes

PASSOVER FARFELONI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, lightly beat 2 of the eggs and mix in the farfel or broken matzos.
• In a blender, beat the remaining egg with the milk, salt, and pepper.
• Grease or spray a 2 quart rectangular casserole.
• Place half the farfel mixture and half of the cheese in the casserole.
• Add half the sour cream, distributing evenly in dollops then half the butter in pieces.
• Make an identical layer on top.
• Pour the milk mixture over the top.
• Cover the casserole and bake for 30 minutes.
• Uncover and bake 10-15 minutes to brown on the top.
• Cut into squares and serve.
• I have got this out of a cookbook and plan to make it on Passover.
• I will probably mix all the cheeses into the farfel mixture pour the milk mixture over the top and bake.

PASSOVER POTATO CASSEROLE

Steps:

• Peel and quarter potatoes.
• In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
• Preheat oven to 425 degrees F.
• Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
• Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
• Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
• Fold in 1/2 cup of the feta cheese.
• In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
• Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
• Bake, uncovered, for 15 minutes or until top is lightly browned.