Spinach Kugel You Have To Try

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Spinach Kugel

"My grandmother constantly made this incredible kugel at each circle of relatives dinner. It is wet and scrumptious and VERY clean to make!"

Ingredients :

1 (16 ounce) bundle egg noodles
6 eggs, overwhelmed
eight oz. Butter, melted
1 (sixteen ounce) box bitter cream
2 (1 ounce) envelopes dry onion soup blend
1 teaspoon black pepper
4 (10 ounce) packing containers frozen chopped spinach, thawed and tired

Instructions :

Prep : 20M	Cook : 18M	Ready in : 1H30M

Preheat oven to 350 stages F (175 degrees C). Grease a 9x13 inch baking dish.
Fill a large pot with gently salted water; bring to a rolling boil over high warmth. Stir inside the egg noodles, and return to a boil. Cook the pasta until cooked via, but remains organization to the chunk, about 5 minutes. Drain well in a colander set in the sink.
Combine the eggs, melted butter, bitter cream, soup mix, and pepper in a massive bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
Bake in preheated oven until hot and golden brown, approximately 60 mins. Cover dish with aluminum foil if kugel starts offevolved to brown too fast.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it flippantly, and make smooth-up less difficult.

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