Recipe by NIBLETS
"Makes a nice savory side dish!"
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salt and pepper to taste
dried dill weed
i modified this recipe after reading the reviews. i used one box of matzo, crumbled. i added one lb sliced and sauteed mushrooms and two diced onions, also sauteed in butter (can use margerine). I added one "box" of chicken broth heated(since others said the taste was disappointing). i let this cool and added 3 beaten eggs (to hold it together). i added about 1 teaspoon of thyme and salt and pepper (to taste) i baked this covered in a greased 9x13 inch pyrex casserole at 325 (COVERED) for one hour. there was one very small square left after the seder!
Very simple to put together, but in the end it was a very simple taste. Adding some more spices and seasonings will certainly liven this dish up.
I sauteed garlic with the onions and mushrooms and drained most of the liquid out before adding to the farfel. I also added 2 beaten eggs to the mixture before baking. The kugel was delicious!!!
This was was not only delicious for our seder but would make a great stuffing for turkey or chicken.
This is very delicious. It needs a lot of salt and pepper. Taste it before you bake it. I added two beaten eggs as someone had suggested. I think it is needed to hold it together. Made it in an 8 x 8 pan and baked it for 40 minutes.
I prepared this dish for our community passover celebration for 116 people. I added more pepper and garlic than called for. It was served plain or with chicken gravy. There were many good raves and requests for the recipe. excellant recipe.
I was totally disappointed with this recipe. Too much dilland it didn't stay together after baking...The gravy from the brisket made it tolerable however I wouldn't make this again.
With modifications it was great. I added brocolli, extra garlic, salt, 1/2 of a boulion cube.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Onion Matzo Kugel
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 66
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