Broccoli Kugel

Broccoli Kugel
4.5 from 2 ratings
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This easy, delicious kugel becomes an instant favorite of everyone who tastes it. I was first given the recipe long ago by a dear friend, who'd just received it from her sister and was raving about how wonderful it was. I started making it every week, and even included it in a book I wrote about Shabbat. —Yvette Alt MillerThis recipe is from Yvette Alt Miller's "Angels at the Table: A Practical Guide to Celebrating Shabbat" (Continuum, 2001) and was originally published in the South Florida Sun Sentinel.
Prep Time
10
minutes
Cook Time
1.15
hours
Servings
8
servings
Broccoli Kugel
Total time: 1.32 hours
Ingredients
  • 4 large stalks broccoli (or 4 10-ounce boxes of frozen chopped broccoli)
  • 1 cup mayonnaise
  • 2 tablespoon onion soup mix
  • 4 eggs
  • dash of white pepper (or black pepper if you don't have white)
Directions
  1. Preheat oven to 350 F. Bring a large pot of water to boil.
  2. Boil 4 large stalks broccoli (or 4 10-ounce boxes of frozen chopped broccoli) until very soft. Drain, cool, and mash with a fork in a bowl.
  3. Add 1 cup mayonnaise, 2 tablespoons onion soup mix, 4 eggs, and a dash of white or black pepper. Mix until well blended.
  4. Pour mixture into a lined 8-inch or 9-inch baking pan and bake uncovered for 1 hour.
  5. Let cool, then cut into squares. Serve hot or cold.
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