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

5 5

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

5 5

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!