Recipe
Break Your Fast With This Cheesy Spinach Kugel
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
- Servings: 8
Ingredients
- 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
- Salt
- Pepper