10 Servings
55 Minutes
Allergens
This recipe is from my mother, who is an amazing cook (I hope the apple falls close to the tree!) It appeals to people of all ages — it’s that good! Even my nine-month-old granddaughter loved it. It’s a welcome change from the usual kugels we make for Shabbos.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Soak the challah in hot water for a few minutes. Transfer the challah to a strainer and squeeze out the excess water. Put the challah into a bowl.
Heat the oil in a medium frying pan over a medium flame. Add the onion and sauté it with the garlic, celery, and green pepper until the vegetables are soft. Add the mushrooms towards the end and sauté just a little more. Add the vegetables to the challah. Add salt and pepper and then the eggs, and mix well.
Pour the mixture into a greased 9-inch-round pan. Bake at for 45 minutes or so, until the top is brown and crispy. Let the kugel cool before slicing.
Notes:
This kugel freezes beautifully. It pays to double the recipe and put away one for a different Shabbos. Better yet, send one to your neighbor who just moved in or your cousin who just had a baby. They will bentsch you — and then ask for the recipe!
What am I supposed to do with the challah after straining? What size should the celery and green onion be cut into?
Hi, you will mix the challah with the cooked veggies and bake it all together. I would dice the veggies in small cubes.
Can I omit the green pepper or can I substitute it?
Yes, you can either use a different color pepper to omit it altogether.
This was a great way to use up my leftover challah. I would just suggest using enough salt to give it a taste. Thank you!