Yield: 6-8 servings

• 1 lg. onion. chopped
• 4-5 lg. eggs*
• 5-1/4 c. matza farfel (9 broken matzas)
• 3/4 lb. cheddar cheese and/or other strongly flavored cheese, shredded
• 1-1/2 c. milk
• 1/4 tsp. pepper
• 2 Tbsp. butter

Preheat oven to 350 degrees F.

1. Saute onion until translucent and fragrant.

2. Grease a 3- quart casserole.

3. Beat 3 eggs well and pour over farfel in a large bowl.

4. Beat remaining egg with milk and pepper.

5. Combine the onion and the shredded cheese(s).

6. Layer casserole as follows: half the matza, half the cheese/onions, remaining matza, remaining cheese/onions. Dot top with butter. Pour milk mixture over top.

7. Cover and bake for 30 minutes. Remove cover and bake 10-15 minutes more, to brown. Cut into squares or serve with large spoon.

* If watching cholesterol, use 1 whole egg and substitute 2 egg whites for each whole egg. Use 2 egg whites over the matzas,the whole egg and remaining whites in milk mixture.

I created this recipe for Pesach, April 1992.