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Spinach Kugel
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Description
An easy spinach noodle casserole to throw together for parties or to provide a week’s worth of leftovers. Equally tasty hot or cold!
Ingredients
- 1 envelope Onion Soup Mix
- 6 Tablespoons Melted Butter
- 8 ounces, weight Sour Cream
- 3 whole Beaten Eggs
- 8 ounces, weight Cooked And Drained Egg Noodles
- 10 ounces, weight Thawed And Drained Frozen Spinach
- ½ cups Grated Parmesan
Preparation
Preheat oven to 350 degrees F. Grease an 11″ x 7″ baking pan.
Dissolve soup mix (can substitute 2 tsp veggie bouillon) into butter. Blend butter solution with sour cream and eggs. Pour into cooked noodles along with thawed spinach and blend. Resist eating the mixture raw. Top with Parmesan cheese.
Pour mixture into baking pan and bake for 45 minutes, or until the noodles on top are toasty brown. I prefer to eat this at room temperature, but it’s just as good fresh from the oven or chilly from the fridge.
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