Ingredients
18
18 servings
- •1 (16 ounce) package egg noodles
- •6 eggs, beaten
- •8 ounces butter, melted
- •1 (16 ounce) container sour cream
- •2 (1 ounce) envelopes dry onion soup mix
- •1 teaspoon black pepper
- •4 (10 ounce) boxes frozen chopped spinach, thawed and drained
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- 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 is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- 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.
- Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.
Nutritional Facts
Per 18 servings
- Calories: 287
- Carbohydrate: 24g
- Fat: 18g
- Fiber: 3g
- Protein: 9g
- Sugar: 1g
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