PASSOVER POTATO CASSEROLE
Make and share this Passover Potato Casserole recipe from Food.com.
Provided by Brenda.
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 53.8, Sodium 166.4, Carbohydrate 23.1, Fiber 2.6, Sugar 2.2, Protein 5.3
PASSOVER FARFELONI AND CHEESE CASSEROLE
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.
Provided by Caryn Gale
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 583.3, Fat 47.9, SaturatedFat 28.5, Cholesterol 237.6, Sodium 879.1, Carbohydrate 20.6, Fiber 0.8, Sugar 3.4, Protein 18.8
PASSOVER MOCK MAC AND CHEESE
Can be used as a side dish or main course. A fave of both kids and adults!! Enjoy!!
Provided by Bonnie
Categories Side Dish Casseroles
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Mix milk, sour cream, Cheddar cheese, eggs, butter, salt, and black pepper in a bowl until well combined. Stir matzo farfel into sour cream mixture and pour into prepared casserole dish.
- Bake in the preheated oven until casserole is set and top is lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.1 g, Cholesterol 107.6 mg, Fat 20.6 g, Protein 12.2 g, SaturatedFat 12.5 g, Sodium 455.5 mg, Sugar 3.2 g
PASSOVER CHEESECAKE
Make and share this Passover Cheesecake recipe from Food.com.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In processor: Combine the macaroons, ground almonds and butter.
- Shape crust in 10 inch springform pan.
- Mix together the cream cheese, eggs and sugar.
- Add cheese mixture to crust.
- Bake@ 350 degrees for 1 hour or till set.
- Make one day ahead.
- Refrigerate.
- Can be topped with fresh fruit.
Nutrition Facts : Calories 421.9, Fat 34.7, SaturatedFat 20, Cholesterol 199.1, Sodium 286.1, Carbohydrate 19.6, Fiber 0.5, Sugar 17.2, Protein 9.7
MATZOH FARFEL CASSEROLE
This recipe came to me from a friend about 12 years ago. I make this every Passover and it's worth the effort! YUMMY!! You can half this recipe for a smaller group.
Provided by Hollyism
Categories Kosher
Time 4h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix matzoh farfel, eggs, salt, and pepper in a large bowl. Let stand 2 to 3 hours. Break apart to look like popcorn.
- Saute onions, celery, and mushrooms in oil. Add teriyaki sauce into pan and fry until golden brown. Stir frequently.
- Add boiling water to matzoh farfel mixture and stir until soft. Add onion mixture and stir well.
- Put mixture in well greased (1Tbs. oil) 3 quart glass roasting pan.
- Bake at 325 degrees for 45 minutes.
Nutrition Facts : Calories 292.2, Fat 24.9, SaturatedFat 3.8, Cholesterol 126.9, Sodium 997.5, Carbohydrate 13.3, Fiber 2.1, Sugar 5.9, Protein 5.4
PASSOVER CHICKEN CASSEROLE
This is a dish we enjoy having at the Seder, among all the other delicasies. Even when the Seder is catered my daughter insists on making it. I have never had a guest who hasn't asked for the recipe.
Provided by walking
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients together.
- bake in greased, covered 2 1/2 qt.casserole for 1 hr @350 (l80 c).
- (I usually do not bake it covered.).
Nutrition Facts : Calories 239.8, Fat 9.7, SaturatedFat 2.8, Cholesterol 138.1, Sodium 527.6, Carbohydrate 10.9, Fiber 1.3, Sugar 2.2, Protein 26.2
FARFALLE AND TUNA CASSEROLE
Steps:
- Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes.
BEEF AND CHEDDAR CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
- Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
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