Blintz casserole

Breakfast this morning. Rav Jennifer Gorman made something like this a couple years ago. But all the recipes I found had sour cream, of which I had none in the kitchen. So I improvised with cream and cream cheese instead. Can probably use four whole eggs instead of the scramblers-- that's there as a convenience (hard to say they make a recipe with cream, cream cheese, sugar, and blintzes "more healthy").

Yield: 6 servings
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  • 12 Frozen blintzes
  • 1 cup(s) cream
  • 8 ounce(s) cream cheese
  • 1 carton(s) scramblers
  • 1/2 cup(s) sugar
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) cinnamon
  • 1 tablespoon(s) vanilla


  1. Let cream cheese warm to soften
  2. Mix together everything except for blintzes. Mix well until thickens.
  3. Place blintzes in 9x12 pan
  4. Pour mix over blintzes
  5. Back at 350 for one hour, until thickened. May need to periodically mix to allow liquid to come to top and thicken.
April 2012

This recipe is a personal recipe added by davesnyd and has not been tested or endorsed by MyRecipes.

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