Serve this spinach kugel, made with eggs, sour cream, egg noodles, and butter, at your next gathering, and guests will happily eat their veggies!
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
287 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook noodles until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Step 3
Combine sour cream, beaten eggs, melted butter, soup mix, and pepper in a large bowl. Stir in cooked noodles and drained spinach until well combined. Spoon into the prepared baking dish.
Step 4
Bake in the preheated oven until hot and golden brown, about 1 hour. Cover the dish with aluminum foil if kugel begins to brown too quickly.
Ingredients
1 (16 ounce) container sour cream
6 eggs, beaten
8 ounces butter, melted
1 (16 ounce) package egg noodles
1 teaspoon black pepper
2 (1 ounce) envelopes dry onion soup mix
4 (10 ounce) boxes frozen chopped spinach, thawed and drained
