Best Spinach Noodle Kugel Recipes

SPINACH AND FETA NOODLE KUGEL

Spinach and Feta Noodle Kugel image

This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the baking dish
Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
4 scallions, chopped, white and green parts separated
Three 10-ounce packages frozen cut spinach, thawed and drained
4 large eggs, lightly beaten
2 cups heavy cream
1 cup sour cream
3 cups crumbled feta (about 16 ounces)
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmesan

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

SPINACH NOODLE KUGEL (DAIRY)

Spinach Noodle Kugel (Dairy) image

Kugels are so easy to make and there are so many varieties. This is from Ida Loverde, "From Our Jersey Shore Kitchens",(1982). It is Kosher as a dairy dish since it has sour cream and butter.

Provided by Oolala

Categories Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb egg noodles, cooked, drained
1/2 pint sour cream
1/4 lb butter, melted
2 (10 ounce) boxes frozen spinach, thawed, chopped, well drained
1 (2 ounce) package dry onion soup mix
3 eggs, beaten

Steps:

Mix all of the above ingredients by hand to blend and combine.
Put in greased casserole and bake at 350 degrees for 30-35 minutes.

Nutrition Facts : Calories 691.9, Fat 43.2, SaturatedFat 24.4, Cholesterol 293.5, Sodium 1512.5, Carbohydrate 58.7, Fiber 7.7, Sugar 5.6, Protein 22.1

SPINACH NOODLE KUGEL

SPINACH NOODLE KUGEL image

Categories Side

Number Of Ingredients 7

Ingredients

2 packages frozen chopped spinach
1/2 cup (1 stick) margarine
3 eggs
1 package onion soup mix
1 cup non-dairy creamer
1 package wide noodles
Sesame seeds/Corn Flake Crumbs

Steps:

Spray 9x13 pan. Cook noodles. Drain well. Mix all ingredient together in noodle pot over low flame. Pour into pan. Sprinkle with sesame seeds or corn flake crumbs. Bake at 350 for 1 hour.