Cheesy Matzoh Ball Casserole

Passover is that magical time of year when we swap bread for matzoh, overeat at the Seder, and debate whether gefilte fish is actually edible. But let’s talk about a dish that steals the spotlight—Cheesy Matzoh Ball Casserole. It’s creamy, melty, and everything you didn’t know your Passover menu needed.

Passover, or Pesach, is an eight-day Jewish holiday celebrating the Israelites’ escape from Egypt. It involves avoiding leavened bread, retelling the Exodus story, and questioning why we eat so much horseradish in one sitting. Traditions abound, but one thing’s for sure—good food is a must. And this Cheesy Matzoh Ball Casserole? It’s about to become a new tradition.

Let’s Talk Matzoh Balls

Matzoh balls are the heart and soul of this dish. First, mix matzoh meal, eggs, vegetable oil, and seltzer. That seltzer? It’s the secret to fluffy matzoh balls that don’t double as paperweights. Season with kosher salt and freshly ground black pepper. Then, refrigerate for two hours.

Once chilled, form the mixture into balls and boil them in salted water for another two hours. Yes, it takes time, but patience is a virtue—especially when it leads to cheesy perfection.

The Oniony, Cheesy, Casserole Magic

While your matzoh balls do their thing, caramelize four large sweet onions in a mix of butter and olive oil. Take your time—low and slow wins the race. Once they turn golden brown and smell like pure happiness, deglaze the pan with wine. Red or white? Dealer’s choice.

Now, it’s layering time. In a casserole dish, alternate layers of caramelized onions, matzoh balls, and shredded Monterey Jack cheese. Pop it in a 350-degree oven for 30 minutes. When it emerges, the cheese is melty, the onions are jammy, and the matzoh balls are soaking up all that goodness.

Cheesy Matzoh Ball Casserole: Cheese Swap Options

Monterey Jack not your thing? No problem! Try mozzarella for a gooey stretch, Gruyère for a nutty bite, or Havarti for extra creaminess. Dill Havarti for an extra layer of flavor. Even sharp cheddar can join the party.

So, this Passover, ditch the dry kugel and bring on the Cheesy Matzoh Ball Casserole. It’s comfort food, tradition, and a little rebellion—all in one bite.

Print

Cheesy Matzoh Ball Casserole

Course Side Dish

Cuisine Jewish

Keyword cheesy matzoh balls, homemade matzoh balls, Jewish recipes, matzoh ball casserole, passover recipes

Prep Time 30 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

Matzoh Balls:

• 4 large eggs
• 1 cup matzoh meal
• 1/4 cup vegetable oil
• 1/4 cup seltzer
• Kosher salt and freshly ground pepper

The Casserole:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large sweet onions
• 1/4 cup white wine
• 2 cups shredded Monterey Jack Cheese
• kosher salt and freshly ground pepper

Instructions

Make the Matzoh Balls:

1. Mix all ingredients in a bowl. Refrigerate for at least 2 hours.
2. Remove the matzoh mixture from the fridge and form the mixture into little balls.
3. Drop the matzoh balls into salted boiling water.
4. Reduce heat to a simmer and cook for 1 hour.
5. Drain the water out and set aside the matzoh balls.

Make the Casserole:

1. Peel and slice the onions into rings
2. Heat the butter and oil in a large skillet.
3. Add the onions and stir to coat.
4. Cook the onions down, sautéing occasionally until caramelized.
5. Deglaze the pan with the wine.
6. Preheat the oven to 350°F
7. Grease a casserole dish.
8. Place half of the caramelized onions on the bottom.
9. Lay the matzoh balls on top and sprinkle half the cheese over the Matzoh balls.
10. Distribute the remaining onions over the top and sprinkle the remaining cheese over the onions.
11. Bake for 30 minutes.
12. Serve from the casserole dish.

So, do you like this Cheesy Mazoh Ball Casserole? Then also check out some of these other delicious recipes:

LEMON MATZOH KNOEDEL IN LEMON PISTACHIO CREAM SAUCE

CHRISTMAS BALL CHEESE SPREADS APPETIZER

COCONUT RUM RAISIN MATZOH BREAD PUDDING