Baked Spinach Mushroom Luchshen (Noodles)

Baked Spinach Mushroom Luchshen

Baked Spinach Mushroom Luchshen

Here is a very easy “luchshen” (“noodle” in Yiddish) dish that you can put together very quickly. You can make this ahead and serve it a few days later, just lightly heat in the oven or microwave. Everyone will love this, especially kids who enjoy the different colored noodles. This is a great dish to serve on a buffet table or for a brunch gathering.


6 oz. spinach fettuccine

2 oz. thin spaghetti

1 10 oz. package frozen spinach, defrosted

½ cup chopped onion

2 cups sliced mushrooms

¾ cup grated Parmesan cheese

2 Tbls. butter, melted

2 Tbls. olive oil

2 eggs lightly beaten or ½ cup egg substitute

¼ tsp. garlic powder

¼ tsp. salt


  1. Preheat oven to 400 ° F. In large saucepan, boil spaghetti and fettuccine for 5 minutes; then add spinach and onion, continue cooking for an additional 5 minutes. Drain.
  2. Sauté mushrooms in frying pan in olive oil; set aside. In medium size bowl, combine eggs, butter, cheese, seasonings and spaghetti-spinach mixture; stir in mushrooms. Put into a cooking sprayed 9 X 13” pan. Bake for 25 minutes.

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