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Shared by Skye Estroff

Spinach and Vidalia Onion Kugel

Yield: 6-8 servingsTime: 1 h and 30 min

Shared by Skye Estroff

Onion and spinach kugel in white casserole pan atop floral tablecloth.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Spinach and Vidalia Onion Kugel

Yield: 6-8 servingsTime: 1 h and 30 min

Family Journey

Vidalia, Georgia

This recipe was shared by Skye Estroff. Read more about her family in "A Vidalia Onion Kugel That Bridges a Gap for a Southern Family."


  • 1 stick (8 tablespoons) butter plus more for greasing, divided
  • 1 large vidalia white onion, diced
  • 2 teaspoons kosher salt, divided
  • 1 8-ounce package medium egg noodles
  • 1 10-ounce package frozen chopped spinach, defrosted 
  • 1 pint sour cream
  • 3 eggs, beaten
EasySidesShavuotVegetarianDairyEastern EuropeNorth America


  • Step 1

    Preheat the oven to 350 degrees. Grease a 9 inch by 13 inch baking dish with butter. 

  • Step 2

    Melt half of the butter in a saute pan on medium-low heat. Add the diced onions to the pan with 1 teaspoon of salt and stir constantly until the onions are golden brown and caramelized, about 30 minutes.

  • Step 3

    Bring a large pot of salted water to a boil. Add the egg noodles into the pot and cook for 5 minutes. Drain and set aside.

  • Step 4

    Squeeze out any liquid from the defrosted spinach and set the spinach aside. 

  • Step 5

    Melt the remaining butter in a microwave or pan and set aside. 

  • Step 6

    Place the caramelized onions, cooked noodles, spinach, melted butter, remaining salt, sour cream and eggs into a large bowl. Gently mix until everything is combined. Transfer the kugel mixture into the baking dish and use a spatula to even out the surface.

  • Step 7

    Bake the kugel for 35 to 40 minutes or until the kugel is golden brown and cooked through.

  • Step 8

    Serve hot.