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    You are in: Home / Cheese / Passover Farfeloni and Cheese Casserole Recipe
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    Passover Farfeloni and Cheese Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Caryn Gale's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      In a medium bowl, lightly beat 2 of the eggs and mix in the farfel or broken matzos.
    3. 3
      In a blender, beat the remaining egg with the milk, salt, and pepper.
    4. 4
      Grease or spray a 2 quart rectangular casserole.
    5. 5
      Place half the farfel mixture and half of the cheese in the casserole.
    6. 6
      Add half the sour cream, distributing evenly in dollops then half the butter in pieces.
    7. 7
      Make an identical layer on top.
    8. 8
      Pour the milk mixture over the top.
    9. 9
      Cover the casserole and bake for 30 minutes.
    10. 10
      Uncover and bake 10-15 minutes to brown on the top.
    11. 11
      Cut into squares and serve.
    12. 12
      I have got this out of a cookbook and plan to make it on Passover.
    13. 13
      I will probably mix all the cheeses into the farfel mixture pour the milk mixture over the top and bake.

    Ratings & Reviews:

    • on April 02, 2013


      Great recipe! My kids loved it and said they would like to eat this year-round. As others suggested, I left out the extra butter. Fast and easy--thanks for posting, Caryn!

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    • on September 17, 2012


      I am getting ready to move and trying to use up pantry items, so I went in search for a recipe to use up my farfel. This recipe was the first thing I've ever seen with farfel that is good enough to eat year-round. I eat mazo brie all year long and if you like that, you'll like this too. Following the other reviews suggestions, I didn't bother with layering. I also left out the butter and it was fine. My milk was spoiled so I made it from powdered milk, I grated cheddar cheese and used about 1 1/2 cups. I also used light sour cream, about 8 oz. It was really tasty and might be an excuse to buy farfel again!

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    • on April 05, 2010


      Tonight I had four adults and four children here for dinner, all of whom agreed we are pretty ready to have chametz back in our life. Oh well, 36 hours yet to go. Good news for us, I found this recipe! We unanimously agreed that although it's not exactly like mac & cheese, it's the closest thing we have ever had during Passover, and we could all say without hesitation that THIS IS YUMMY! Not even a qualified yummy, as in "yummy, given that it's pesadic," but an all out YUMMY! This will be added to my Passover repertoire, to be pulled out near the end when we are all matza-weary. Thanks so much!

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    Read All Reviews (5)


    Nutritional Facts for Passover Farfeloni and Cheese Casserole

    Serving Size: 1 (166 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 583.2
    Calories from Fat 430
    Total Fat 47.8 g
    Saturated Fat 28.4 g
    Cholesterol 237.5 mg
    Sodium 879.1 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 0.7 g
    Sugars 3.4 g
    Protein 18.8 g

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