Noodle kugel is a dish served at many Jewish holidays. There are many variations out there. I've made them "sweet" with peaches which I'm a huge fan of. There are also many recipes with raisins. I decided to make a savory kugel this year. My grandmother, of course had a recipe for it. Hers was parve (non dairy). Since I'm not a fan of alternative dairy options, I decided to use real dairy. Feel free to sub for non dairy items however I can't promise the same results. My grandmother's recipe calls for a packet of onion soup mix. Interestingly enough, onion soup mix has beef bouillon in it which I never knew. I did not add that. While you can use the packet, as always, I like to make my own seasoning blends. Also, add the scallions and fresh dill. That's what makes it "just right."
Preheat oven to 350℉. Grease the pan with butter wrapper*.
Fill a large sauce pot with water. Bring the water to a boil and season with a few tbs of kosher salt. Place 8 oz of the noodles in the water and cook for 8 minutes (al dente). Drain and set aside.
In a small bowl whisk the eggs with a pinch of salt and a few cracks of fresh black pepper and set aside.
Place the butter in a large microwave safe bowl. Microwave in 30 second increments until butter is just melted. Add the milk, thawed (drained) spinach, chopped scallions, chopped dill and all the seasonings. With a spatula mix to combine. Taste for seasoning. Add a pinch more salt if it's flat. Add the noodles, mix and then add the eggs and mix to combine.
Place the mixture into the pyrex and into the oven. Bake for 45 minutes, until a toothpick comes out cleans.
Notes
This recipe doubles very easily.*I always save the wrappers from the butter and store in my "butter" compartment in the fridge. I use these to grease pans because there's always butter that is on them. ** Amazon Affiliate - I may receive compensation.