This is my own version of a savory kugel I tweeked somewhat over the years. I knew the texture would be perfect, too, as an appetizer if I added enough of the crumbs to form balls and bake on a cookie sheet or stuff into slightly sauteed mushrooms and baked until slightly browned. They always get eaten within the first 10 minutes of guests' arrival. You can make more of less depending on the size of the balls and number of mushrooms.
This may not be a traditional kugel, but it's absolutely delicious. I baked this in a 9x13 dish and enjoyed a big slice. The mushrooms add a meaty texture. Spinach and carrots add a freshness to the casserole. Next time I may make these into appetizer-size balls as Helaine suggests. I bet they'd be tasty that way too.