Spinach Noodle Kugel

DefyGravity ↓

Wed, May 31 2006, 1:48 pm

Spinach Noodle Kugel

1 Bag kluski noodles, boiled
1 package chopped frozen spinach, thawed
1/3 cup tofutti sour cream
1/3 cup mayonaise
2 eggs
Sauteed onions (about a cup or more)
onion soup mix (several good shakes)
garlic salt
3 tablespoons margarine
Bread crumbs to sprinkle on top

Mix together all the ingredients except the breadcrumbs. Pour into a greased baking pan. Sprinkle bread crumbs (or corn flake crumbs) on top and bake at 350 for about a half-hour.

I just make up this recipe and tried a piece, it was sooo tasty! Some of the measurements are estimates, I generally don't measure anything, so if something looks like it may be too much or too little, make the necessary adjustments.

↑ DefyGravity ↓

Wed, May 31 2006, 2:02 pm

They're thick egg noodles. Manishewitz makes them, it says kluski noodles on the package.

You can definitely make it w/ other noodes, I just happened to have these noodles and like them a lot.

chocolate moose ↓

Wed, May 31 2006, 2:14 pm

I have made this sort of kugel from the Purple Lub. cookbook and it's very nice for a change from other kugels.

It needs a lot of eggs, though. Maybe b/c Defy uses the par. sour cream, it's instead of so many eggs.

batya_d ↓

Wed, May 31 2006, 2:41 pm

This sounds great, Defy-- I made a similar recipe but it used a whole carton of Pareve Creamer, which grossed me out-- Tofutti, mayo and margarine sounds much more healthy!!

micki

Thu, Oct 12 2006, 5:30 pm

boil the noodles

fry an onion, add shredded garlic and salt.

add the spinach, saute till soft.

add soy sauce

mix into the noodles, adjust flavor as you like.

add 5 eggs or so and a bit of oil if you did not use alot in the sauteeing.
add about 1/2 cup bread crumbs.

bake!
sorry I have no measurmements, I never measure my recipies.

Annie ↓

Thu, Oct 12 2006, 5:59 pm

here's mine --

1 box frozen spinach, defrosted & thawed
1 bag noodles (I like the thinish/yerushalmi kugle kind, but you can also use small egg kugle noodles) (cooked)
6 eggs
1 pkg onion soup mix
1/2 stick margarine (recipe calls for a full stick, but I think it tastes fine with 1/2 stick) - melted (if I do 1 full stick, I don't add the soy milk)
1/4-1/2 c soy milk -- you need enough so that the batter covers the noodles well and is wet enough.

Combine all, bake in greased pan at 350 for an hour.

↑ batya_d ↓

Thu, Oct 12 2006, 6:45 pm

Annie wrote:

I Make it the exact same way as above, except 2 boxes frozen spinach, one bag broad egg noodles, and probably only 3 eggs. Onion soup mix, margarine and soy milk (make sure it's not flavored soymilk-- you don't want vanilla spinach kugel

It's even more delish with pareve creamer instead of soymilk. I love this recipe!

↑ Annie

Thu, Oct 12 2006, 7:22 pm

I've also done it with more spinach, it depends how "spinachy" you like it. I think I've done a larger bag of spinach (maybe 18oz?) with two smaller bags of noodles (10 oz each).

I've made it so many times, (I also have a pesach version) that I just know when it looks right. I'm sure of the 6 eggs though, but originally my recipe didn't have the soy milk in it, so that would account for that change.

↑ chocolate moose ↓

Thu, Oct 12 2006, 9:36 pm

I make a really good one from the purple LUb cookbook; it also h as a LOT of eggs. Let me know if you want the recipe.

↑ batya_d ↓

Thu, Oct 12 2006, 10:18 pm

SaraG wrote:

I make a really good one from the purple LUb cookbook; it also h as a LOT of eggs. Let me know if you want the recipe.

I'd love the recipe to compare, sara! thanks!

Mishie

Sat, Oct 14 2006, 12:54 pm

At our Shul's Kiddushim they used to make this amazing Spinach-Noodle Kugel which had lots of Mushrooms in it. (I'm sure they were fresh and sauted, and not the canned mushrooms. You can tell right away, they're not rubbery....)
I wish I had the recipe.
I bet it would work with one of the yummy recipies in this thread.
I think I'll give it a try one of these days...

↑ chocolate moose ↓

Sun, Oct 15 2006, 8:01 pm

Spinach Lukshen Kugel

16 oz fine or egg noodles
1 lb fresh spinach (or box frozen)
2 onions diced
2 T oil
6-8 beaten eggs
1/2 cup oil
salt to taste

Preheat oven to 350; boil noodles and set aside.

Wash spinach and sautee with 3/4 cup mushroom (canned or fresh) or defrost if frozen and squeeze out water. (Add mushrooms to that.)

Sautee onions in oil. Stir in eggs, oil, and salt.

Bake in greased 9 by 13 in pan for about 40 minutes. Makes 12 - 16 servings.

↑ batya_d

Mon, Oct 16 2006, 9:45 am

Thank you! I should probably just buy the "purple lubavitch cookbook"... where is it sold? And is that the real title?

SaraG wrote:

TzenaRena

Fri, Nov 24 2006, 12:27 am

Choc. moose, or anyone, did you try this kugel with frozen broccolli? I'm wondering if the spinach can be substituted by broc.?

BeershevaBubby

Fri, Nov 24 2006, 5:53 am

Yes, it will work quite well with broccoli.

BTW, I use that standard recipe (frozen spinach, noodles, eggs, onion soup mix, marg. and soy milk) and I also will sautee fresh mushrooms and add it to that.

SO yummy!