Passover Spinach Kugel Food

SPINACH NOODLE KUGEL

Steps:

• 1 Preheat oven to 350°F. Grease a 9x13 inch baking dish. 2 Cook noodles according to package directions. Drain and place in a large bowl. 3 Add spinach, soy milk, onion soup mix, eggs and margarine. Mix to combine. 4 Transfer to prepared baking dish and bake uncovered for 45 minutes or until lightly browned on top. *Here is the link for the homemade onion soup mix.

SPINACH-MUSHROOM MATZO KUGEL

Steps:

• 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.

PASSOVER SPINACH VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

SPINACH KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
• Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.

SPINACH KUGEL (PAREVE)

Steps:

• Preheat oven to 350 degrees.
• Saute onion, celery and mushrooms in margarine for 10 minutes. Stir often. Place mixture into a large mixing bowl.
• Add the carrots, matzo meal, spinach, salt and pepper, and eggs to cooled vegetables. Mix well.
• Pour mixture into prepared 9x13 inch casserole dish.
• Bake for 40-45 minutes until firm.

SPINACH KUGEL

Steps:

• Mix noodles and rest of ingredients.
• Put in greased 2 quart dish.
• Bake at 325 degrees for 1 hour.

PESACH SPINACH KUGEL

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking dish. Squeeze liquid out of thawed spinach. Saute the onion, celery and mushrooms in the margarine for about 10 minutes, stirring often. Put the mixture into a large bowl. Add the carrots, matzo meal, spinach, eggs and salt and pepper. Mix well. Pour into the greased casserole dish. Bake for 40 to 45 minutes, until firm.

TRADITIONAL MATZO KUGEL FOR PASSOVER

Steps:

• Soak the Matzo sheets in some water until they become slightly soft. You do not want the sheets to be soggy. They should keep their form yet be easy to break into several pieces without causing too many crumbs. I usually run water over my Matzo sheets.
• Shake off the excess water without worrying if there remains a little extra water. Gently break the Matzo sheets into pieces in a bowl.
• Preheat the oven to 175°C / 350°F. Melt the butter in a casserole over a low heat (or in the microwave).
• Beat the eggs well. Add the salt, sugar, cinnamon, and melted butter.
• Pour the egg mixture into the bowl with the Matzo pieces. Mix gently until the pieces are covered by egg.
• Wash, peel, core and chop the apples. I used a combination of sour and sweet apples. The choice of apples is up to you.
• Add the chopped apples, raisins and chopped nuts (if you are using). Mix gently.
• Pour the Matzo-egg mixture into a baking dish. Add the remaining butter reserved for the topping by spreading little dots of butter on top of the dish.
• Place the baking dish in the oven and bake about 45 minutes or until golden brown on top.
• Remove the baking dish from the oven and let it cool about 10 or 15 minutes before serving.

PASSOVER NOODLE KUGEL (DAIRY)

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Use 1 tablespoon softened butter to grease a 13x9x2-inch baking dish.
• Cook, rinse, and drain the noodles according to package directions. Set aside.
• In a large bowl, mix the cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla.
• Stir in the drained noodles and fold in the raisins or apples, or a combination, if using.
• Spoon the mixture into the prepared pan. Sprinkle evenly with the cinnamon sugar.
• Bake in the heated oven for 50 to 60 minutes or until the center is set. Cool at least 10 minutes before cutting to serve. Source: Word of Mouth Kosher Catering. Recipe reprinted with permission.

PASSOVER SPINACH KUGEL

Steps:

• Preheat oven to 350.
• Thaw and drain spinach. Soak and drain matzo. Mix ingredients. Grease 9 x 13 inch pan. Brush top with oil before baking.
• Bake at 350 for about an hour or until done.