- 1 stick butter, melted
- ½ cup (120ml) orange juice
- ¼ cup (48g) granulated sugar
- 1 cup (240g) sour cream or whole milk Greek yogurt
- 6 large eggs
- 8-12 blintzes (frozen or fresh; and no need to thaw if frozen)
Blintz Casserole
Yield: About 6 servings (1-2 blintzes per person)
Truly the perfect brunch dish, this blintz casserole is eggy, cheesy, sweet, savory, creamy, and crispy. With just a handful of ingredients, it’s simple to put together and worthy of special occasions like Mother’s Day.
Ingredients
Instructions
- Preheat oven to 350℉.
- Pour the melted butter into the bottom of a 9×9 pan.*
- Mix the OJ, sugar, sour cream or yogurt, and eggs.
- Lay the blintzes on top of the butter and arrange evenly in pan.
- Pour the wet mixture evenly over the blintzes until they are fully covered. If using a smaller pan size, or fewer blintzes, you will likely not need all of the mixture to achieve this. There won’t be much mixture leftover anyway, but any extra can be discarded.
- Bake for 1 hour or until bubbly and lightly brown across the surface with some lightly crusty edges. The smooth creamy blintzes are the star of the show, but a crispy edge can look appealing at service if you want to leave in a few minutes longer. Just keep an eye out for burning.
- Let cool for 15 minutes before serving. The casserole may be enjoyed warm or room temperature, plain or topped with Blueberry Lemon Sauce or jam of choice.
Notes on Baking Pan Size
*A 9×9 pan fits about 12 small frozen blintzes (you can use fresh or if larger frozen blintzes can just adjust pan), and I fit 10 small blintzes in an 8×8 pan.