Spinach Cheese Kugel Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
• Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
• Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

Steps:

• Defrost spinach.
• Add white cheese or yogurt and stir.
• Add the rest, reserving 1/2 cup matzo meal.
• Spread in greased 9" x 13" pan.
• Sprinkle with remaining matzo meal.
• Cover and bake 35 minutes at 375F degrees.
• Uncover and bake 10 minutes longer.

Steps:

• Cook noodles according to package directions.
• Meanwhile beat eggs and add sour cream, onion soup mix, and drained spinach. Beat together.
• Drain noodles, add egg mixture to noodles and mill well.
• Pour into 9" x 13" casserole, and sprinkle cheese on top.
• Bake at 350 degrees for one hour. Allow to set 10 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

Steps:

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

Steps:

• Cook egg noodles, and drain.
• Beat eggs together with Coffee Mate and onion soup mix.
• In an 8x13 casserole dish, mix noodles, spinach, and egg mixture.
• Bake at 350 degrees for 45 minutes, in preheated oven.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan.
• Mix all ingredients together.
• Bake for 1 hour.