It's always a crowd pleaser, and takes almost no time to make: spinach-noodle kugel. Here goes:
1 package egg noodles, cooked and drained
Spinach, about 3/4 of a bag, chopped or shredded by hand
4 eggs (works also with 3, if you want to cut down, or with 2 eggs and 2 whites)
1.5 cups nondairy creamer (or cream or milk)
Onion soup mix, half a bag of the regular or a full bag of the low-sodium variety
Half a stick of melted butter or margarine (or, I generally use less and supplement with olive oil)
Can of sliced mushrooms (optional)
Salt and pepper to taste
Preheat oven to 350. Grease a 12'' x 9'' Pyrex or tin. Combine all the ingredients and mix well. Pour into Pyrex or tin. Cook covered for 40 minutes, uncover and cook another 15 minutes or until top is lightly browned.
Enjoy! Shabbat shalom.