Matzoh Farfel Casserole Recipes

FARFEL WITH MUSHROOMS AND ONIONS

Steps:

• Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse. In a large saucepan, heat the butter or shmaltz mixture (based on if you want it meat or dairy). Add the onions and saute until translucent, 7 to 8 minutes. Add the mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms have given off most of their water and the mushrooms and onions are soft, about 30 minutes. Stir the farfel into the sauteed mushrooms and onions adjust the seasoning with salt and pepper. If you are going to bake the farfel, stir in the egg and/or soup broth (if using). Transfer to a greased 2-quart baking dish. You can store the farfel covered in the refrigerator at this point for up to 2 days. Before serving, preheat oven to 350. Bake for about 30 minutes, until the top browns and the farfel is heated through. Notes: You should be able to tell if your farfel is untoasted by the color: untoasted, it has the pale yellow color similar to other egg noodles; toasted it is somewhere between beige and golden brown. If yours is untoasted, you should toast it before you proceed with this recipe: preheat the oven to 300. Spread the farfel out on a cookie sheet and set in the oven for 15 to 20 minutes, until the pasta has turned a dark beige or golden brown. Periodically rake the pasta with a large spoon or spatula to ensure it toasts evenly. Remove from the oven and cool to room temperature before proceeding.

FARFEL WITH MUSHROOMS FROM ARTIE'S DELI

Steps:

• Preheat oven to 350 degrees. In a medium skillet, heat 2 tablespoons oil over medium-low heat. Add onions, and cook, stirring frequently, until soft and caramelized, 30 to 45 minutes.
• In a medium saucepan, bring chicken stock just to a simmer over medium heat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add farfel, and cook, stirring, until toasted and golden brown, about 5 minutes. Transfer to a small roasting pan, and add hot stock. Place in oven, and bake until the liquid is absorbed, about 20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet; add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove farfel from oven, fluff with a fork, and stir in onions and mushrooms. Return to oven, and cook just until heated through, about 5 minutes more. Season with salt and pepper. Serve.

MUSHROOM ONION MATZO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

MATZO FARFEL

Steps:

• Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

MATZOH FARFEL CASSEROLE

Steps:

• Mix matzoh farfel, eggs, salt, and pepper in a large bowl. Let stand 2 to 3 hours. Break apart to look like popcorn.
• Saute onions, celery, and mushrooms in oil. Add teriyaki sauce into pan and fry until golden brown. Stir frequently.
• Add boiling water to matzoh farfel mixture and stir until soft. Add onion mixture and stir well.
• Put mixture in well greased (1Tbs. oil) 3 quart glass roasting pan.
• Bake at 325 degrees for 45 minutes.