Instructions:

Cheese Blintz Casserole

I made cheese blintzes until I found this incredible dish! Just like blintzes but without the work and it's great for brunch!

1 pound creamed cottage cheese
1 pound farmers cheese, shredded
2 eggs
Pinch of salt
1/4 to 1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Juice of 1 lemon
1 cup butter, melted and cooled slightly
2 eggs
1/4 cup milk
3 teaspoon baking powder
1/2 cup sugar
1 cup flour
1 teaspoon vanilla extract
Sugar
Cinnamon
1 large can blueberry pie filling
1/2 teaspoon grated lemon peel

Preheat oven to 300 degrees F.

In large bowl, combine fist 7 ingredients, blending well and set aside.

Grease a 2-quart long baking dish.

In a large bowl, combine the next 7 ingredients until blended. Pour 1/2 of the mixture into the prepared pan. Pour all of the first mixture on top of the batter in the pan and top with the other 1/2 of remaining batter, being careful not to mix together. Sprinkle with sugar and cinnamon and bake for 45 to 60 minutes.

Warm the blueberry filling and lemon peel together and pour over slices of the blintz.

Option 2: Here's another version originating from Oshkosh, WI: Omit the farmers cheese and cottage cheese in the above recipe and substitute 2 pounds ricotta cheese and 8 ounces cream cheese. Bake and prepare the same as the directions state above, baking 30 minutes longer until golden and done in center.