November 3, 2012
Author: Rebecca Bortman
Grandma Bortman made several giant batches of her family-famous spinach kugel for my parents’ wedding. She made so much kugel that even though everyone loved it and had seconds and thirds, there was since 3 full kugels left over after the reception. My recently-turned Jewish mom took all three home and would not eat anything else until it is gone. That’s how good this kugel is. Sometimes kugel gets a bad rap for being weirdly sweet or heavy or soggy. That is not the case with Grandma Bortman’s savory, fluffy, and crispy Spinach Kugel! But I have encountered so many situations where people have preconceived ideas about kugel that I have made up a song that I sing to people when I hear them say that they don’t like it. Not that the lyrics alone can do it justice, but here they are: “Maybe you thought you didn’t like kugel/Then you tried the Bortman kugel/And you realized you really like kugel…Today!…With spinach!”
1 package frozen chopped spinach defrosted
1 lb egg noodles
1 stick of butter<
1 envelope of onion-mushroom soup mix
3 eggs separated
1. Defrost spinach. Preheat oven to 350.
2.Boil noodles for 5-6 minutes.
3. Melt butter and add to noodles.
4. Beat egg whites in a cold metal bowl.
5. Combine all ingredients. Pour into greased 9×13 pan.
6. Bake at 350 degrees for 1 hour.