We enjoy making this Mushroom Matzo Farfel Casserole recipe during Passover. It is a tasty savory baked side dish and the addition of the zucchini adds a nice flavor to the recipe.


1 teaspoon seasoned salt, or to taste
1 cup hot water or vegetable bouillon
16 ounces (1 box) matzo farfel
1 cup finely chopped onion
3 tablespoons broth for sautéing
1 pound mushrooms, chopped
1 medium zucchini, finely chopped
2 ribs celery, finely chopped
1 1/2 tablespoons potato starch beaten with 6 tablespoons water (to replace 3 beaten egg whites)
Freshly ground pepper to taste


Preheat oven to 350 degrees. In a large bowl, stir together seasoned salt and water. Stir in matzo farfel and set aside.

In Dutch oven over medium heat, sauté onion in broth until soft, about 4 minutes. Add mushrooms, zucchini and celery and sauté until mushrooms are wilted, about 3 minutes. Remove from heat and fold in potato starch/water mixture. Stir this mixture into the reserved matzo farfel mixture. Season to taste with freshly ground pepper. Spread in a greased 10-by-10-by-2-inch casserole dish.

Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or until the top is browned. Let stand for 5 to 10 minutes before serving. Cut into wedges or spoon to serve. 



Note:  Makes 10 servings

Recipes: Passover, Side Dishes, Mushrooms, Parve, Kosher

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