Spinach-Mushroom Matzo Kugel

This makes a wonderful moist melt-in-your-mouth matzo kugel --- matzo farfel may be found at any Jewish deli or in the Jewish section of your major grocery store --- make certain to cook the spinach firstly according to package directions before adding to the recipe, then hand-squeeze out any moisture from the spinach, if you like lots of spinach then add in the full package.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄3 cup  vegetable oil or 1⁄3 cup olive oil
• 1 (8 ounce) package  sliced fresh mushrooms
• 1  medium onion, chopped
• 1  large celery rib, diced
• 0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
• 3 1⁄2 cups  matzo farfel
• 2  large eggs, slightly beaten
• 1 (10 1/2ounce) can chicken broth
• 1 1⁄4 cups hot water
• 1  teaspoon garlic powder
• 1  teaspoon seasoning salt (or to taste) or 1  teaspoon  white salt (or to taste)
• 1⁄4-1⁄2 teaspoon fresh ground black pepper (or to taste)

Directions

1. Grease a 2-quart casserole dish.
2. Heat oil in a large skillet over medium-high heat.
3. Add in mushrooms, cook stirring until they loose their moisture.
4. Add onion and celery; saute until tender (about 4 minutes).
5. Add in spinach and cook stirring for 2 minutes.
6. Remove skillet from heat and cool the mixture just slightly.
7. 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.
8. Bake uncovered at 375 degrees F for about 30 minutes.