Spinach Noodle Bake

    Spinach Noodle Bake

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    This is a great Jewish side dish called kugel based on egg noodles and spinach. It is moist and delicious and VERY easy to make!

    Serves: 18 

    • 450g egg noodles
    • 6 eggs, beaten
    • 250g butter, melted
    • 450g sour cream
    • 2 (30g) envelopes dry onion soup mix
    • 1 teaspoon black pepper
    • 1 kg frozen chopped spinach, thawed and drained

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. 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 still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    3. 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.
    4. Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminium foil if kugel begins to brown too quickly.

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