Savory Spinach Carrot Mushroom Kugel or Appetizer

Name: Savory Spinach Carrot Mushroom Kugel or Appetizer
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12+ as side or as many as 20 as appetizer
Cuisine: American
Ingredients: 2 onions, chopped; 1 lb mushroom, washed and coarsely chopped; 4 Tbsp oil, olive preferrably; 40 oz spinach, frozen chopped, defrosted and squeezed/drained well; 8 carrots, peeled and grated; 8 eggs, lightly beaten; 1 tsp salt, or to taste; 1 1/4 Tbsp dry chicken soup mix; 1 1/2 tsp pepper, or to taste; 1 c cracker or matzo meal

By Helaine Norman
@knish

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.

Blue Ribbon Recipe

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. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

12+ as side or as many as 20 as appetizer

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

2

onions, chopped
1 lb

mushroom, washed and coarsely chopped
4 Tbsp

oil, olive preferrably
40 oz

spinach, frozen chopped, defrosted and squeezed/drained well
8

carrots, peeled and grated
8

eggs, lightly beaten
1 tsp

salt, or to taste
1 1/4 Tbsp

dry chicken soup mix
1 1/2 tsp

pepper, or to taste
1 c

cracker or matzo meal
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How to Make Savory Spinach Carrot Mushroom Kugel or Appetizer

Step-by-Step

Preheat oven to 350.
Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
Saute onions and mushrooms in skillet.
Pour into a very large bowl and add all other ingredients mixing well after each.
Spread mixture into pan and bake about 45 minutes.
Can be frozen or made days ahead, kept in fridge and reheated. Can add more bread crumbs/enought to form into balls and either baked or stuffed into lightly sauteed mushrooms for delicious, savory appetizers.