Photo of Spinach Noodle Kugel by WW

Spinach Noodle Kugel

4
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
8
Difficulty
Easy
This savory kugel is a real crowd pleaser, from the creamy interior to the irresistible crunchy noodles on top. It’s delicious hot, straight from the oven, as well as at room temperature—so you don’t have to try to time it precisely to the start of your meal. Although frozen spinach is a great kitchen staple, we recommend fresh spinach for this recipe for three reasons: You don’t have to remember to thaw it, you don’t have to squeeze it dry, and it’s easier to incorporate into the noodles because it doesn’t clump together.

Ingredients

Cooking spray

4 spray(s)

Uncooked egg noodles

8 oz, medium-width

Canola oil

1 tbsp(s)

Uncooked onion(s)

1 cup(s), chopped

Kosher salt

1 tsp(s), divided

Garlic clove(s)

3 clove(s), medium, minced

Fresh baby spinach

10 oz

Plain unsweetened almond milk

¾ cup(s)

Black pepper

½ tsp(s)

Egg(s)

3 large egg(s)

Instructions

  1. Preheat the oven to 350°F. Coat an 11 x 7–inch baking dish with cooking spray.
  2. Cook the noodles according to the package directions; drain.
  3. While the noodles cook, heat the oil in a large nonstick skillet over medium-low heat. Add the onion, ¼ tsp salt, and garlic; cook until tender, 7 to 8 minutes. Increase the heat to medium. Gradually add the spinach, tossing until spinach wilts, about 3 minutes.
  4. In a large bowl, whisk together the almond milk, pepper, eggs, and remaining ¾ teaspoon salt. Stir in the noodles and spinach mixture. Spoon the noodle mixture into the prepared baking dish. Bake until lightly browned on top and set inside, 40 to 45 minutes.
  5. Serving size: 3/4 cup