Carrot Spinach Kugel Recipes

SAVORY SPINACH CARROT MUSHROOM KUGEL OR APPETIZER

Steps:

• 1. Preheat oven to 350.
• 2. Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
• 3. Saute onions and mushrooms in skillet.
• 4. Pour into a very large bowl and add all other ingredients mixing well after each.
• 5. Spread mixture into pan and bake about 45 minutes.
• 6. Can be frozen or made days ahead, kept in fridge and reheated. Can add more bread crumbs/enought to form into balls and either baked or stuffed into lightly sauteed mushrooms for delicious, savory appetizers.

CARROT-SPINACH KUGEL

Steps:

• Chop the spinach in a food processor until desired texture is reached. Chop the onion roughly, and grate the carrot. pre-packaged shredded carrot works well too.
• Beat the egg in a mixing bowl, adding the oil and salt, pepper, and.
• paprika.
• Add the matzohs. I find that doing a rough chop of the matzohs in the.
• food processor gets them to a good consistency.
• Mix in the veggies. Pour into a greased 9" pie pan, and bake at 400F for.
• 45-55 minutes or until the top is browned.

ELIANE'S (MY MOM) CARROT KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a 9" pie dish.
• Beat eggs together in a large bowl.
• Add all other ingredients and mix together.
• Bake for approx 45 or until a knife comes out clean.

PASSOVER CARROT KUGEL

Steps:

• Preheat oven to 350°F.
• Combine all the ingredients.
• Bake in greased pan, 45 minutes.

SPINACH KUGEL

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.

CARROT KUGEL WITH APPLESAUCE

Steps:

• Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
• Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
• Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
• Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).