GG's Matzo Farfel Kugel (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 ½ cups matzo farfel
02 - 1 cup onion, chopped
03 - 1 cup celery, chopped
04 - 8 oz mushrooms, chopped
05 - 1 stick margarine (or ½ cup oil)
06 - 1 ½ tablespoon onion soup mix
07 - 4 eggs, beaten
08 - 4 tablespoons potato pancake mix
09 - 8 oz chicken stock
10 - ¾ cup water

# Instructions:

01 - Chop the mushrooms, onions, and celery into small pieces.
02 - In a pan over medium/low heat, melt the margarine and saute the chopped mushrooms, onions, and celery until tender.
03 - Season the sauteed vegetables with the onion soup mix.
04 - In a separate bowl, beat the eggs and combine them with the potato pancake mix.
05 - Add the sauteed mushrooms, onions, and celery into the egg and potato pancake mixture.
06 - In a separate bowl, pour the water and chicken stock over the matzo farfel and allow it to soak.
07 - Mix the soaked matzo farfel into the egg and vegetable batter.
08 - Pour the mixture into a pre-greased 9x13 pan.
09 - Bake in the oven at 375°F (190°C) for 30 minutes until cooked through and golden on top.

# Notes:

01 - Allow adequate time for the matzo farfel to absorb the chicken stock to avoid dry spots.
02 - If reheating, pour ½ cup of chicken stock over the top to maintain moisture.
03 - Experiment with different varieties of mushrooms to enhance flavor.

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