Spinach-Mushroom Matzo Kugel

• 1/3 cup vegetable oil or 1/3 cup olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 medium onion, chopped
• 1 large celery rib, diced
• 0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
• 3 1/2 cups matzo farfel
• 2 large eggs, slightly beaten
• 1 (10 1/2 ounce) can chicken broth
• 1 1/4 cups hot water
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
• 1/4 - 1/2 teaspoon fresh ground black pepper (or to taste)

1. Grease a 2-quart casserole dish.
2. Heat oil in a large skillet over medium-high heat.
3. Add in mushrooms, cook stirring until they loose their moisture.
4. Add onion and celery; saute until tender (about 4 minutes).
5. Add in spinach and cook stirring for 2 minutes.
6. Remove skillet from heat and cool the mixture just slightly.
7. Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
8. Bake uncovered at 375 degrees F for about 30 minutes.

vegetable oil, mushrooms, onion, celery, then, matzo farfel, eggs, chicken broth, water, garlic, salt, fresh ground black pepper

Taken from www.food.com/recipe/spinach-mushroom-matzo-kugel-322804 (may not work)