Spinach Kugel

Ingredients

• 1 (16 ounce) package egg noodles
• 1 (16 ounce) container sour cream
• 6 eggs, beaten
• 8 ounces butter, melted
• 2 (1 ounce) envelopes dry onion soup mix
• 1 teaspoon black pepper
• 4 (10 ounce) boxes frozen chopped spinach, thawed and drained

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook noodles until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. Combine sour cream, beaten eggs, melted butter, soup mix, and pepper in a large bowl. Stir in cooked noodles and drained spinach until well combined. Spoon into the prepared baking dish.
4. Bake in the preheated oven until hot and golden brown, about 1 hour. Cover the dish with aluminum foil if kugel begins to brown too quickly.