Spinach Noodle Kugel

Name: Spinach Noodle Kugel
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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

Shifra Klein • Jan 14, 2025Comment Jump to Recipe

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

Spinach Noodle Kugel

Prep Time 10

Cook Time 50

Total Time 1

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Servings

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

Instructions

Preheat oven to 350°F.
Bring a large pot of water to a boil. Add noodles and cook until just done, about 10 minutes. Drain and cool.
Combine all ingredients with the noodles in a large mixing bowl with a spatula.
Line a 9- x 13-inch baking tray with parchment paper. Pour ingredients into pan
Bake uncovered for 40 minutes.
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.

Category: RecipesSide Dishes

Cuisine: Jewish

Diets: Pareve

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.