Passover Matzo Kugel With Vegetables

A delicious different side dish that had everyone raving at our Seder table! You can play with the veggies in it to appeal to your tastes. Very simple to make and seriously yummy! I got it from Newsday and have been making it ever since!

• Ready In: 1 hr 5 mins
• Serves: 16

Ingredients

• 5  tablespoons extra virgin olive oil, divided
• 3  medium onions, chopped or 4  cups onions
• 8  ounces  sliced mushrooms
• 2 (9 ounce) boxes frozen artichoke hearts
• 5  carrots, cut into 1/4-inch dice or 2  cups carrots
• 7  eggs, divided
• 1 (16 ounce) box  matzo farfel
• 1⁄2 teaspoon thyme
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 1  cup parsley, chopped
• 4  cups low sodium chicken broth or 4  cups vegetable broth
•  powdered  chicken soup powder (From the matzo ball mix in a box)

Directions

1. Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
2. Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
3. Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
4. Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
5. Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
6. Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.