December 28, 2012
Author: Ronna Dell Valle and Sharon Mason
Our father, of blessed memory, loved this Kugel. It was his favorite as he was not a big fan of the more traditional sweet noodle kugels.
8 oz. wide noodles
2 (10 oz.) pkgs. Frozen chopped spinach that has been thawed and squeezed dry
1/2 cup butter or margarine (use some to grease the pan)
1 onion, chopped
3 eggs, lightly beaten
1 cup of sour cream
Cook noodles according to package directions until almost done (very al dente). Mix noodles with spinach. Saute onions until slightly brown in the butter or margarine remaining after you have greased an 8 by 10 or 7 by 11 inch or 2 qt. baking dish. Mix onions with noodles and spinach. Mix eggs and sour cream together and fold into noodle, spinach and onion mixture. Pour into greased pan and bake at 350 degrees for 45 minutes.
If Mom had other cooked vegetables (leftovers), like carrots and broccoli, she would chop them and make a mixed vegetable kugel.