Spinach-Mushroom Matzo Kugel
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 78.78 ml vegetable oil or 78.78 ml olive oil
- 226.79 g package sliced fresh mushrooms
- 1 medium onion, chopped
- 1 large celery rib, diced
- 141.74 g package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
- 828.06 ml matzo farfel
- 2 large eggs, slightly beaten
- 297.66 g can chicken broth
- 295.73 ml hot water
- 4.92 ml garlic powder
- 4.92 ml seasoning salt (or to taste) or 4.92 ml white salt (or to taste)
- 1.23-2.46 ml fresh ground black pepper (or to taste)
directions
- Grease a 2-quart casserole dish.
- Heat oil in a large skillet over medium-high heat.
- Add in mushrooms, cook stirring until they loose their moisture.
- Add onion and celery; saute until tender (about 4 minutes).
- Add in spinach and cook stirring for 2 minutes.
- Remove skillet from heat and cool the mixture just slightly.
- Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
- Bake uncovered at 375 degrees F for about 30 minutes.
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