Passover Matzo Kugel With Vegetables - cooking recipe

Ingredients

5 tablespoons extra virgin olive oil, divided
3 medium onions, chopped or 4 cups onions
8 ounces sliced mushrooms
2 (9 ounce) boxes frozen artichoke hearts
5 carrots, cut into 1/4-inch dice or 2 cups carrots
7 eggs, divided
1 (16 ounce) box matzo farfel
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup parsley, chopped
4 cups low sodium chicken broth or 4 cups vegetable broth
powdered chicken soup powder (From the matzo ball mix in a box)

Preparation

Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.