Super Spinach and Onion Kugel

Laurie Gordon

By
@LPGordon

Kugel is a baked Ashkenazi Jewish casserole most commonly made from egg noodles or potatoes. I am Episcopalian and my husband is Jewish. After attending several of the Jewish holiday dinners, I made it a mission to learn to make one of the dishes well. I tried about 10 different kugel recipes, and finally came up with two that are not only enjoyed but always requested. With Passover on the horizon -- plus a request for an explanation of what kugel was by a friend -- I though it was time to post this creation. Mazel Tov!


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Comments:

Serves:

10

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I snuck a bite of the spinach mix before I combined it with the noodles, and it was really tasty. I knew I'd like this dish once cooked. I did cover this with tinfoil about halfway through baking to make sure the noodles didn't get too hard. This was a big hit in the Test Kitchen!

Ingredients

1
16 ounce package wide egg noodles (note: if you want to keep this kosher, use the kosher noodles they put out in the store surrounding the jewish holidays)
4 box
frozen chopped spinach, thawed and drained
6
eggs
1 c
unsalted butter, melted
1
16 ounce container sour cream (i use the light version)
2
envelopes dry onion soup mix (lipton or the store brand)
1 dash(es)
black pepper
1 tsp
vanilla extract
1 dash(es)
garlic powder (not garlic salt... there's enough salt flavor from the soup mix)

Directions Step-By-Step

1
Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with cooking spray.
2
Cook and drain the egg noodles according to package directions.

Thaw and drain the spinach well - take the time to really drain out as much water as possible.
3
Beat the eggs then add in the melted butter (allow to cool a bit), sour cream, onion soup mix, pepper, garlic powder and vanilla extract. Beat well.
4
Fold in the spinach and mix well with a spoon.
5
Pour into prepared baking dish and bake for an hour (or until done depending on the finickiness of your oven. It should be golden brown. Watch it toward the end, and if it starts to brown too quickly, cover with foil.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Pasta
Regional Style: Jewish