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Categories:
vegetable oil onion celery mushrooms matzo farfel chicken soup eggs kosher salt freshly ground pepper paprika
Viewed: 35 - Published at: 5 years agoIngredients
- 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
Method
- Preheat oven to 375°. Heat oil in a large skillet over medium-high heat. Saute onion and celery 11 minutes or until tender. Let cool slightly. Stir in mushrooms and matzo farfel.
- 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.
- *Substitute 1 cup sliced fresh mushrooms, if desired. Saute with onion and celery.
