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Spinach Kugel
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Here is a savory kugel recipe that would be perfect for breaking the Yom Kippur fast, or for any other get-together. A friend gave me this recipe, which has been passed around her family for as long as she can remember. It's different and delicious. -- Elizabeth Lenhard, for the Journal-Constitution
Hands on time: 15 minutes Total time: 1 hour Serves: 8
Ingredients:
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1 12-ounce package medium egg noodles
1 10-ounce package frozen chopped spinach
1/4 cup ( 1/2 stick) margarine, softened
3 eggs
1 packet dried onion soup mix
8 ounces liquid non-dairy creamer (such as Coffee Mate)
1 tablespoon sesame seeds
Instructions:
Cook noodles according to package directions, until just al dente. Drain. Meanwhile, preheat oven to 350 degrees and grease a 9-by-13-inch casserole dish. Cook spinach according to package directions, drain.
In a large bowl, beat margarine, eggs, onion soup mix and non-dairy creamer together until well-blended. Add the noodles and spinach. Stir to combine. Pour mixture into the greased dish and sprinkle with sesame seeds. Bake for 45 minutes.
In a large bowl, beat margarine, eggs, onion soup mix and non-dairy creamer together until well-blended. Add the noodles and spinach. Stir to combine. Pour mixture into the greased dish and sprinkle with sesame seeds. Bake for 45 minutes.
Nutrition:
Per serving: 261 calories, 9 grams protein, 10 grams fat (percent calories from fat, 36), 34 grams carbohydrates, 105 milligrams cholesterol, 454 milligrams sodium, 3 grams fiber.
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