Spinach Noodle Kugel
4
Points®
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
Uncooked onion
1 cup(s), chopped
Kosher salt
1 tsp, divided
Garlic
3 clove(s), minced
Baby spinach
10 oz
Plain unsweetened almond milk (vitamin and mineral fortified)
¾ cup(s)
Black pepper
½ tsp
Egg
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
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