Spinach-Mushroom Matzo Kugel - cooking recipe

Ingredients

1/3 cup vegetable oil or 1/3 cup olive oil
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, chopped
1 large celery rib, diced
0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
3 1/2 cups matzo farfel
2 large eggs, slightly beaten
1 (10 1/2 ounce) can chicken broth
1 1/4 cups hot water
1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/4 - 1/2 teaspoon fresh ground black pepper (or to taste)

Preparation

Grease a 2-quart casserole dish.
Heat oil in a large skillet over medium-high heat.
Add in mushrooms, cook stirring until they loose their moisture.
Add onion and celery; saute until tender (about 4 minutes).
Add in spinach and cook stirring for 2 minutes.
Remove skillet from heat and cool the mixture just slightly.
Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
Bake uncovered at 375 degrees F for about 30 minutes.