Gluten Free Spinach Noodle Kulgle (Kosher for Passover
While my wife was shopping for Pesach, she came across a package of Osem Wide Noodles gluten free and kosher for Pesach. Naturally, we had to try it. We hadn’t seen gluten-free egg noodles before, and this was the closest option we found.First step was checking if we had a recipe we didn’t. So I went to Google and found one I could work with. Shout out to Jamie Geller for the original recipe that you can see here:https://jamiegeller.com/recipes/spinach-noodle-kugel1/The recipe called for a 10 oz bag of noodles. The Osem noodles come in 220g (about 7.7 oz), so I used two bags and adjusted the rest of the ingredients accordingly.End result? A success — thumbs up around the table (at least from the spinach fans).
Equipment
- 1 pasta pot
- 1 mixing bowl
- 2 glasses to crack and check eggs
- 1 set of measuring spoons
- 1 measuring cup
- 1 9"x13" casserole dish
Ingredients
- 2 bags Osem Wide Noodles gluten free and kosher for Pesach or the gluten free noodle of you choice
- 1.25 lbs defrosted frozen spinach squeeze out the extra water
- ½ cup canola oil since it was Pesach I used olive oil
- 7 eggs beaten
- 3.5 tbsp onion soup mix
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Cook noodles for about 2 minutes less than the package instrcutions
- preheat over to 350℉ /176℃
- Combine all ingredients with the noodles in a large mixing bowl
- Grease 9"x13" casserole dish
- Bake uncovered for 40 minutes