Spinach Noodle Kugel

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Spinach Noodle Kugel

This Spinach Noodle Kugel is a perfect side dish for a Shabbat or holiday meal.

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

  • 10 ounce bag wide egg noodles
  • 16 ounces frozen spinach, deforested, squeezed dry (packed into 1 cup)
  • 6 eggs, beaten
  • ½ cup canola oil
  • 2 packets Lipton vegetable soup mix
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Preparation

1. Preheat oven to 350°F. 

2. Bring a large pot of water to a boil. Add noodles and cook until just done, about 10 minutes. Drain and cool.

3. Combine all ingredients with the noodles in a large mixing bowl with a spatula.

4. Line a 9- x 13-inch baking tray with parchment paper. Pour ingredients into pan

5. Bake uncovered for 40 minutes.

6. Serve hot or warm.

Nutrition facts for one serving: 243 calories, 13 g fat, 2 g  saturated fat, 127 mg cholesterol, 348 mg  sodium, 87 mg potassium, 23 g carbs,  2.5 g fiber, 1.5 g sugar, 8 g protein.