Recipe by LizP
My grandmother was known for being an amazing lady. She was also known for her Matzo Kugel and her Noodle Kugel. No matter the occasion, Passover, Rosh HaShana, Yom Kippur, or even Thanksgiving, this is what she was always asked to bring. It does not need to be a Jewish Holiday to enjoy this savory stuffing like casserole--nor do you need to be Jewish. This is so delicious year round and very, very easy.
Top Review by janetweddle1
I chose this recipe for a large seder banquet and multiplied it by seven. It was delicious, easy, and people asked for the recipe. I used chicken fat, which gave it a wonderful flavor. We'll have this every year!
- 1 cup onion, chopped
- 1 cup celery, finely diced
- 6 tablespoons chicken fat (or margarine or butter)
- 6 matzos, broken in little pieces
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons paprika
- 2 eggs, slightly beaten
- 1 (10 ounce) can condensed chicken broth
- 1 1⁄4 cups hot water
Directions See How It's Made
- Sauté onions and celery in fat until onions are tender. Add to broken Matzo's.
- Combine remaining ingredients and add to matzo mixture. It will be a bit runny.
- Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.