SPINACH KUGEL
My grandmother always made this wonderful kugel at every family dinner. It is moist and delicious and VERY easy to make!
Provided by BAKERJOY
Categories Side Dish
Time 1h30m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 23.6 g, Cholesterol 113.3 mg, Fat 18.4 g, Fiber 2.9 g, Protein 8.8 g, SaturatedFat 10.5 g, Sodium 432.5 mg, Sugar 1.2 g
SPINACH CHEESE KUGEL
Make and share this Spinach Cheese Kugel recipe from Food.com.
Provided by lecole54
Categories European
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
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.
SPINACH CHEESE KUGEL (LOW FAT)
Passover is usually holiday where we tend to eat nonstop. At least with this kugel I don't feel so guilty.
Provided by Mirj2338
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.5, Fat 4.3, SaturatedFat 1.7, Cholesterol 110.3, Sodium 611.7, Carbohydrate 17.2, Fiber 2.6, Sugar 1.1, Protein 15.1
SPINACH AND FETA NOODLE KUGEL
This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
SPINACH QUICHE
A classic quiche made fragrant by the nutty, warm flavor of the Kerrygold® Dubliner cheese. Buttery caramelized shallots, garlic, and oregano round out the flavor.
Yield 8 people
Number Of Ingredients 12
Steps:
- If using homemade dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Place from scratch or frozen pie shell in the pie pan. Line with foil and fill with pie weights. Bake until the shell is firm and the edges are just starting to get color, about 20 minutes. Carefully remove the weights and foil, and continue baking until the crust is golden all over, about 15 minutes. Set the crust aside and leave the oven on.
- Heat the Kerrygold® salted butter in a large skillet over medium heat. Add the shallots and stir often until caramelized, about 10 minutes. Add the garlic and cook for 1 minute. Add the spinach, oregano, and nutmeg, and cook until the spices are fragrant and the spinach is wilted and its tannic flavor has mellowed, about 5 minutes. Season with salt and pepper and set aside.
- Beat the eggs in a large bowl, then whisk in the milk and heavy cream. Fold in 1 cup (3 ounces) of the grated Kerrygold® Dubliner cheese, and the spinach. Pour into the prepared pie shell, and sprinkle the top with the remaining ½ cup cheese. Place on a baking sheet and bake for 45 minutes, or until the center of the quiche is just set and the top is lightly browned.
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