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"My grandmother usually made this fantastic kugel at every circle of relatives dinner. It is moist and scrumptious and VERY easy to make!"
- 1 (sixteen ounce) bundle egg noodles
- 6 eggs, crushed
- 8 ounces butter, melted
- 1 (16 ounce) container bitter cream
- 2 (1 ounce) envelopes dry onion soup blend
- 1 teaspoon black pepper
- 4 (10 ounce) bins frozen chopped spinach, thawed and drained
|Prep : 20M||Cook : 18M||Ready in : 1H30M|
- Preheat oven to 350 degrees F (one hundred seventy five stages C). Grease a 9x13 inch baking dish.
- Fill a huge pot with gently salted water; convey to a rolling boil over high warmness. Stir within the egg noodles, and go back to a boil. Cook the pasta until cooked thru, but continues to be company to the chunk, approximately five minutes. Drain nicely in a colander set inside the sink.
- Combine the eggs, melted butter, bitter cream, soup blend, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
- Bake in preheated oven till hot and golden brown, approximately 60 mins. Cover dish with aluminum foil if kugel starts to brown too fast.
- Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it calmly, and make smooth-up less complicated.
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