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Nutrition Facts
Serving Size 135 g
(Approx. 12 Servings)
Amount Per Serving
Calories 300 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 6310 mg 263%
Total Carbohydrate 43 g 14%
Dietary Fiber 2 g 8%
Sugars 9 g
Protein 8 g
Vitamin A 25% Iron 4%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spinach Noodle Kugel
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
12  People


Recipe makes 12 Servings

16 Oz wide egg noodles
16 Oz H-E-B Chopped Spinach
14 Oz Osem Chicken Soup Seasoning
4 large H-E-B Large Grade AA Eggs
1/2 cup(s) coffee creamer
1/8 Tsp kosher salt
1/8 Tsp H-E-B Black Pepper
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Preheat oven to 350°F.
Mix drained spinach, beaten eggs and cream in a bowl. Add salt and pepper to taste. Set aside.
See noodle package for cooking water quantity, add chicken base to taste, and bring to a rapid boil.
Add noodles, turn heat off, and soak noodles no more than 5 minutes. *Remove from 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).
Prepare a non-stick casserole dish.
Cover and bake about 30 minutes or until eggs are set but not dried out.
Uncover and bake another 5 minutes for a toasty look.
If serving the next day, do not put in oven for toasting. Let cool, cover and put in fridge.
Next day bring to room temperature, bake covered about 25 minutes.
Remove cover and toast 5 minutes.



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