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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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How sad that the only time we have this is at Passover-it's good enough to eat anytime. Prep: 15 minutes; Cook: 11 minutes; Bake: 35 minutes. Ingredients:
1/4 cup plus 2 tablespoons vegetable oil or shortening |
1 medium onion, minced |
1 cup diced celery (about 3 ribs) |
1 (4-ounce) can sliced mushrooms, drained |
3 1/2 cups matzo farfel |
1 cup canned condensed chicken soup |
2 large eggs, slightly beaten |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
1 teaspoon paprika |
Directions:
1. Preheat oven to 375°. Heat oil in a large skillet over medium-high heat. Sauté onion and celery 11 minutes or until tender. Let cool slightly. Stir in mushrooms and matzo farfel.
2. Mix chicken soup and next 4 ingredients in a medium bowl. Add to matzo mixture, and blend thoroughly. Stir in 2 cups hot water. Pour into a greased 11- x 7-inch baking dish, and bake at 375° for 35 to 40 minutes or until browned and set.
3. *Substitute 1 cup sliced fresh mushrooms, if desired. Sauté with onion and celery.
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