Kugel is a type of casserole served at traditional Jewish holiday meals, and there are countless recipes for them, both sweet and savory. For another savory favorite, see Potato Kugel. If you prefer a dish without a crunchy top, bake covered with foil.

Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.

Heat in a large skillet over medium-high heat:

Add and cook, stirring, until golden brown, about 10 minutes:

With a slotted spoon, transfer the onions to a bowl. Add to the oil remaining in the skillet:

Cook, stirring, until the mushrooms are browned, about 10 minutes. Set the skillet aside. Meanwhile, cook in a large pot of boiling salted water:

Drain and place in a bowl. Add and stir together well:

Stir in the onions and mushrooms with the oil from the skillet, along with:

Pour the mixture into the baking dish and bake until lightly browned, about 35 minutes. Let stand 10 minutes before serving.