Yom Kippur is one of those holidays I both hate and love at the same time—not getting to eat for 24 hours is dreadful, but the food you get to eat afterwards is by far the best. Bagels, french toast, and of course, kugel, are any carboholic's dream. Seeing picture after picture of food on my Insta-feed has only been making me more ready for this.
My family has got a list of go-to kugel recipes, but this one always seems to be a crowd favorite. Not sure if it's the strings of melted cheese that pull as you take a slice, the golden brown and crunchy top, or the fact it has spinach that makes it such a hit.
My mom has an immense book with a plethora hand-written recipes. This one has never traveled too far into the depths of the what seems to be never-ending Jewish grub recipes. It's a staple on our Yom Kippur table, and should become one of yours.
Spinach and Cheese Kugel
- Prep Time:30 mins
- Cook Time:40 mins
- Total Time:1 hr 10 mins
- 1 12-ounce package egg noodles
- 2 tablespoons butter plus 2 teaspoons
- 1 large white onion
- 1 10-ounce package chopped frozen spinach
- 4 eggs
- 1 8-ounce container farmer cheese
- 4 ounces shredded Greyere
- 1 cup milk
- 3 tbs seasoned bread crumbs
- Non-stick cooking spray
Preheat the oven to 350°F.
Put up a large pot of water to boil. Once it's boiling, add in salt and the egg noodles. Cook until al dente and set aside.
Chop an onion. Melt two tablespoons of butter in a large pan and add the onion. Cook until slightly browned, and set aside.
Microwave the frozen spinach using the direction on the back of your box. Let it cool for a few minutes before you wring out the water in paper towels or cheese cloth. If too much water is left, the kugel will not set properly.
Beat four eggs together with 1 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl.
To the eggs, mix in the farmers cheese, Gruyere, milk, onions, and spinach. Once combined, add in the cooked noodles, and stir until it's fully coated.
Pour the mixture into a 9x13" glass cooking dish. Be sure to spray with non-stick cooking spray beforehand.
Melt 2 teaspoon of butter in the microwave. Add in the breadcrumbs and stir until a sand-like mixture is formed. Evenly distribute the bread crumb mixture on top.
Bake for 40 minutes, or until the top is golden and the pudding is set.