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Savory Farfel and Cheese Kugel
This recipe is kosher for Passover.
Savory Farfel and Cheese Kugel Eileen Goltz | Dairy
1 hour, 20 minutes 30 minutes
50 minutes
6 to 8 servings

Sorta kinda like mac and cheese but totally Pesadich.

  • 1 large onion, chopped
  • 4 to 5 large eggs*
  • 5¼ cup matzah farfel (9 broken matzahs)
  • ¾ lb. cheddar cheese and/or other strongly-flavored cheese, shredded
  • 1½ cup milk
  • ¼ teaspoon pepper
  • 2 Tablespoons butter

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
  2. Saute onion until translucent and fragrant.
  3. Beat 3 eggs well. Place the farfel in a large bowl. Pour the beaten eggs over the farfel.
  4. In another bowl combine the remaining egg with the milk and pepper. Beat to combine and set aside.
  5. Combine the onion with the shredded cheese(s).
  6. Layer casserole as follows: half the matzah, half the cheese/onions, remaining matzah, remaining cheese/onions.
  7. Dot top with butter. Pour milk mixture over top.
  8. Cover and bake for 30 minutes. Remove cover and bake 10 to 15 minutes more, to brown.
  9. Cut into squares or serve with large spoon.
  • If watching cholesterol, use 1 whole egg and substitute 2 egg whites for each whole egg: Use 2 egg whites over the matzahs, and use the whole egg and the remaining whites in milk mixture.

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