Spinach Mushroom Kugel Recipes

KALE, SPINACH, AND MUSHROOM KUGEL

Steps:

• Oil a small pan (6-8 inch square) with 2-inch high sides with 1 tablespoon of the oil. Add the noodles in an even layer and set aside.
• Preheat the oven to 350 degrees F.
• Heat the second tablespoon of oil in a large pan. Sauté the chopped onions on medium-low heat for 3-4 minutes until they begin to turn transparent/golden. Add the kale and continue to sauté, stirring occasionally for about 6 more minutes. Add the chopped spinach for an additional 2 minutes until it is thoroughly wilted and mixed into the kale and onions. Spread the mixture on top of the noodles in the casserole dish and set aside.
• Add the third tablespoon of oil to the pan, raise the heat to high and cook the sliced mushrooms for 3-4 minutes, turning them to cook on both sides until they are browned. Add them as the third layer of the casserole.
• In a bowl, mix the egg, ricotta and sour cream. Add the milk, dill, salt, and pepper, stir the mixture and pour it over the casserole. Poke a few holes with a spatula or fork to make sure that the liquid can get through to the noodles. Let the casserole sit for 5 minutes.
• While the casserole is resting, mix the panko, butter and goat cheese. After the resting period, spread the topping over the casserole.
• Bake the kugel for 45 minutes, until the topping is slightly browned. Let it rest for a few minutes before cutting pieces with a knife or spatula.

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 MUSHROOM KUGEL

Steps:

• 1. Preheat oven to 350°F. 2. Place all ingredients in a large bowl and mix until well combined. 3. Pour into a 9-inch round baking dish and bake for 45 to 50 minutes. Tip: Ingredients can also be placed in an uncooked, defrosted pie shell if desired. Bake as instructed.

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.

SAVORY SPINACH CARROT MUSHROOM KUGEL OR APPETIZER

Steps:

• Preheat oven to 350.
• Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
• Saute onions and mushrooms in skillet.
• Pour into a very large bowl and add all other ingredients mixing well after each.
• Spread mixture into pan and bake about 45 minutes.
• Can be frozen or made days ahead, kept in fridge and reheated. Can add more bread crumbs/enought to form into balls and either baked or stuffed into lightly sauteed mushrooms for delicious, savory appetizers.

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.