4 c. farfel
2 cans chicken soup
1 lg. onion, diced
1 c. celery, chopped
3 eggs
1 lb. mushrooms, sliced
1 c. oil (or less)
1 c. chopped spinach
2 tbsp. parsley, chopped
1/2 tsp. ginger, chopped fine
1/4 tsp. pepper
1/4 tsp. salt

1. In large bowl soak farfel in soup.

2. Add 1/2 cup of oil (or less).

3. Add eggs

4. Saute celery few minutes, add onion, then remainder of vegetables and spices in 1/2 cup of oil (in batches if necessary).

5. Mix all ingredients. Bake in 9 x 12 inch casserole until crisp (about 1 hour) in 375 degree oven.