Spinach-mushroom Matzo Kugel

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/3 cup vegetable oil or 1/3 cup olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 medium onion, chopped
• 1 large celery rib, diced
• 0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
• 3 1/2 cups matzo farfel
• 2 large eggs, slightly beaten
• 1 (10 1/2 ounce) can chicken broth
• 1 1/4 cups hot water
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon salt (or to taste)
• 1/4-1/2 teaspoon fresh ground black pepper (or to taste)

Recipe

• 1 grease a 2-quart casserole dish.
• 2 heat oil in a large skillet over medium-high heat.
• 3 add in mushrooms, cook stirring until they loose their moisture.
• 4 add onion and celery; saute until tender (about 4 minutes).
• 5 add in spinach and cook stirring for 2 minutes.
• 6 remove skillet from heat and cool the mixture just slightly.
• 7 stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or salt and pepper; stir to combine then transfer to prepared baking pan.
• 8 bake uncovered at 375 degrees f for about 30 minutes.