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Spinach Noodle Kugel
Prep Time:
30 minutes
Cook Time:
30 minutes
Makes:
12 servings
Ingredients

2 bags kosher for Passover Noodle (Streit’s or Manischewitz)

1 small box frozen spinach (drain and squeeze until most of liquid is gone)

* chicken base (Osem Chicken Consomme)

4 jumbo or 5 large eggs

1/2 c. Parve kosher for Passover coffee cream

* kosher for Passover margarine or cooking spray

1 tsp. salt

Directions


Mix drained spinach, beaten eggs and cream in a bowl. Add salt and pepper to taste. Set as
ide.
See noodle package for cooking water quantity, add chicken base to taste, and bring to a r
apid boil. Add noodles, turn heat off, and soak noodles no more than 5 minutes. *Remove fr
om water and spread on baking sheet to cool.
When noodles are cool, mix very gently into spinach mixture. If mixture is too dry, add a
little bit more cream or one more egg may be added (mixture needs to be a creamy).
Pour into a margarine greased or sprayed casserole dish. Cover and bake at 350°F about
30 minutes or until eggs are set but not dried out. Uncover and bake another 5 minutes fo
r a toasty look. (If serving the next day, do not put in oven for toasting. Let cool, cove
r and put in fridge. Next day bring to room temperature, bake covered about 25 minutes. Re
move cover and toast 5 minutes.)

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available