“The secret to success here is to first brown the matzo in the oven. Cooking Light. April '04”

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned.
  3. Break crackers into small pieces, and place in a large bowl.
  4. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
  5. Heat oil in a large nonstick skillet over medium heat.
  6. Add onion; cover and cook 5 minutes, stirring occasionally.
  7. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
  8. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
  9. Combine egg whites and eggs in a bowl; stir with a whisk.
  10. Add egg mixture to matzo mixture; stir well.
  11. Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
  12. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned.
  13. Let kugel stand for 5 minutes, and cut into wedges.
  14. Garnish with parsley sprigs, if desired.

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