Mushroom Onion Matzoh Kugel

Total Time
1hr
Prep 15 mins
Cook 45 mins

Easy to make and a great compliment to brisket or turkey.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
  3. Break matzoh into small pieces and put in a large bowl.
  4. Cover with stock and water.
  5. Heat oil in a skillet.
  6. Add onions and cook 5 minutes.
  7. Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
  8. Add to matzoh mixture.
  9. Add parsley and eggs, stir well.
  10. Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
  11. Uncover and cook for 20 minutes more.
  12. Cut into wedges, garnish with fresh parsley.
Most Helpful

This was great! I made it for our seder this year and it got rave reviews. I am making it again tomorrow night!

BurgundyS April 01, 2010

Can you believe I still have matzoh left over from Passover? That stuff has a shelf life of at least a year, so I made this kugel for supper the other night. No guests to impress, just a bunch of picky kids, so I used canned button mushrooms instead of splurging on the good fresh ones. I also used veggie stock instead of chicken. Leftovers heat up great in the microwave, and I even did something sacriligeous and sprinkled some grated jack cheese over a piece I had taken into the office for lunch. Yum!

Mirj June 16, 2004