Passover Spinach Kugel Recipes

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.

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.

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.

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.