Passover Fruit Casserole Recipes

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
• 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
• 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
• 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
• 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

Steps:

• Put apricots, prunes & pineapple in a bowl. Pour boiling water over them to cover. Let stand for at least 1 hour & drain.
• Add raisins & sliced apples.
• Beat egg whites (adding sugar gradually) to a stiff meringue. Add oil & matza meal. Mix thoroughly, but gently. Fold batter into the fruit.
• Transfer to an oiled, glass baking dish (about 12"x15"). Sprinkle w/cinnamon & bake 45 minutes at 350 F or 160°C.
• NOTE: The RZ system apparently doesn't accept matza as a correct spelling & chgs the word to matzo -- despite my efforts.

Steps:

• Lightly oil a 2 quart glass round baking dish.
• Stir together undrained spinach, parmesan cheese and matzo ball mix. Add oil and mix lightly.
• Beat in eggs thoroughly, one at a time.
• Place mixture in baking dish, smooth top lightly, and cover dish tightly with aluminum foil.
• Bake at 350 degrees for 50 minutes. Then uncover the dish and sprinkle shredded cheese on top.
• Bake uncovered 5-10 minutes more or until cheese is melted.

Steps:

• Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
• pear halves, apricot halves and spiced apple rings.
• Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
• Cook over medium heat, stirring constantly until thickened.
• Pour over fruit, cover and refrigerate overnight.
• Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
• NOTE: Cooking time refers to both cooking and chilling time.

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.).

Steps:

• Preheat the oven to 350 degrees.
• Drain the pineapple chunks, peaches, pears, and cherries.
• slice the bananas and sprinkle with lemon juice.
• Add the bananas to the fruit.
• Transfer half of the fruit mixture to a 3 quart casserole dish.
• Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
• Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
• Bake for 30 to 40 minutes, or until fruit is bubbly.
• Stir to combine before serving.

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.