Spinach Noodle Kugel (Dairy)

"Kugels are so easy to make and there are so many varieties. This is from Ida Loverde, "From Our Jersey Shore Kitchens",(1982). It is Kosher as a dairy dish since it has sour cream and butter."
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Ready In:


  • 12 lb egg noodles, cooked, drained
  • 12 pint sour cream
  • 14 lb butter, melted
  • 2 (10 ounce) boxes frozen spinach, thawed, chopped, well drained
  • 1 (2 ounce) package dry onion soup mix
  • 3 eggs, beaten


  • Mix all of the above ingredients by hand to blend and combine.
  • Put in greased casserole and bake at 350 degrees for 30-35 minutes.

Questions & Replies

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  1. This is my old, standby, fantastic Spinach Kugel recipe. I used to double it and bake it in a 13 x 9 pan for 1 hour. I made it for Thanksgiving dinner this year where I was the only Jewish person there and no one except DH had ever had kugel before. It was a big hit. Rich, savory and very flavorful. Easy to make and freezes well. Thanks for my missing recipe!!!!
  2. A fine recipe! Since I like more noodles in proportion to spinach, I used ~ 12 oz. of noodles & just 1 10 oz. box of spinach. The resulting mixture fit perfectly into a 8"X11" pan (2 qts.). Delicious!
  3. I teach a cooking class to high schoolers. Some loved it, and a few turned their noses up at it. My husband and I, and all the staff at the school, loved it. Nice variation for a kugel!


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