Spinach Noodle Kugel

Ingredients

• 283 g (10 oz)wide egg noodles
• 454 g (16 oz)frozen spinach, thawed and squeezed dry (packed into 1 cup)
• 6eggs, beaten
• 120 ml (1/2 cup)canola oil
• 2 packetsLipton vegetable soup mix
• 1 teaspoonsalt
• 1/4 teaspoonblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Cook the noodles

   Bring a large pot of water to the boil. Add the noodles and cook until just done, about 10 minutes. Drain them and leave to cool.

3. 3

   Mix the ingredients

   Put the noodles and all the remaining ingredients in a large mixing bowl. Combine with a spatula.

4. 4

   Fill the tray

   Line a 23 × 33 cm (9 × 13-inch) baking tray with parchment paper. Pour in the mixture.

5. 5

   Bake the kugel

   Bake uncovered for 40 minutes.

6. 6

   Serve warm

   Serve hot or warm.

What is spinach noodle kugel?

Kugel is a baked dish in Ashkenazi Jewish cooking, often made with noodles or potatoes. This savoury version combines egg noodles and spinach in a set, sliceable bake.

The noodles give it a familiar, substantial base, while spinach adds colour and a savoury note. Eggs bind the mixture, and the vegetable soup mix seasons it throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 243 calories, 8g protein, 23g carbs, 13g fat.

The noodles supply most of the carbohydrates, while the canola oil and eggs contribute much of the fat. Eggs also provide protein, with smaller contributions from the noodles and spinach; pair a serving with a fresh salad or vegetables for a more varied plate.

Getting the ingredients ready

Spinach: thaw it fully, then squeeze out as much water as you can. Excess moisture can make the kugel soft and wet rather than neatly sliceable.

Noodles: cook them just until done, then drain and cool them before mixing. They will cook further in the oven.

Mixing and seasoning

Even mixing: use a spatula to distribute the spinach, beaten eggs, oil, soup mix, salt and pepper through the noodles. This helps each portion get a balanced share of the ingredients.

Soup mix: it provides much of the savoury seasoning, so combine it well with the other ingredients before the mixture goes into the tray.

How to judge doneness

Set centre: after 40 minutes, the egg mixture should be set rather than liquid when you gently check the middle. The top and edges may look lightly firm.

Clean slices: letting the kugel settle briefly after baking can make it easier to portion, though it can also be served hot.

Timing and tray choice

The noodles take about 10 minutes to cook, followed by 40 minutes in the oven. Allow a little extra time for draining and cooling the noodles and for preparing the spinach.

A 23 × 33 cm tray gives the mixture room to bake in an even layer. Lining it with parchment makes serving and cleaning up easier.

What to serve alongside

Serve a warm portion with a crisp green salad or simply cooked vegetables for freshness alongside the rich, savoury bake.

It also works as part of a larger meal with roast chicken or another main, depending on the occasion.

Recipe notes & tips

• Squeeze the thawed spinach very well so it does not release excess water during baking.
• Stop cooking the noodles when they are just done, as they will spend more time in the oven.
• Cool the drained noodles before combining them with the beaten eggs.
• Use a spatula to mix thoroughly and break up any clumps of spinach.
• Keep the tray uncovered while baking, as directed, so the surface can bake rather than steam.

Variations

• Fresh spinach: wilt it first, then squeeze out the excess liquid before using.
• Herb finish: scatter chopped parsley over the kugel just before serving.
• More pepper: add extra black pepper for a sharper savoury flavour.
• Crisp top: briefly place the baked kugel under a grill, watching closely so it does not burn.
• Smaller bake: divide the mixture between smaller parchment-lined dishes and check for doneness before the full baking time.

Common mistakes to avoid

• Wet spinach: squeeze it thoroughly after thawing so the finished kugel is not watery.
• Overcooked noodles: cook them only until just done because they continue baking in the oven.
• Hot noodles and eggs: cool the noodles first so they do not start setting the beaten eggs during mixing.
• Uneven seasoning: mix the soup mix and seasonings through the noodles and spinach before baking.
• Skipping the liner: use parchment in the tray to make portions easier to lift out.

How to store

Cool leftovers, cover or transfer them to an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven or microwave until hot throughout.

Frequently asked questions