How sad that the only time we have this is at Passover--it's good enough to eat anytime. Prep: 15 minutes; Cook: 11 minutes; Bake: 35 minutes.
Makes 8 servings
1. Preheat oven to 375°. Heat oil in a large skillet over medium-high heat. Sauté onion and celery 11 minutes or until tender. Let cool slightly. Stir in mushrooms and matzo farfel.
2. Mix chicken soup and next 4 ingredients in a medium bowl. Add to matzo mixture, and blend thoroughly. Stir in 2 cups hot water. Pour into a greased 11- x 7-inch baking dish, and bake at 375° for 35 to 40 minutes or until browned and set.
*Substitute 1 cup sliced fresh mushrooms, if desired. Sauté with onion and celery.