Broccoli Kugel

PIn it

Introduction

Broccoli kugel is a savory casserole that combines tender broccoli with a creamy, thickened sauce bound together with eggs—it bakes into a custard-like dish with structure. This recipe serves 8–10 and works as a substantial side dish for holiday meals or as a make-ahead dinner component. The pine nuts add a gentle crunch to balance the soft interior.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Servings: 8–10

Ingredients

• 3 lbs frozen chopped broccoli, thawed
• ½ cup margarine
• ½ cup flour
• 1 tablespoon parve chicken soup powder
• 1 cup water
• 1 cup mayonnaise
• 2 tablespoons onion soup mix
• 6 eggs
• ½ teaspoon pepper
• 4 teaspoons pine nuts

Instructions

1. Preheat oven to 350°F (175°C).
2. Melt margarine and stir in flour.
3. Add water, chicken soup power, and mayonnaise, and stir until thickened.
4. Remove from heat and add remaining ingredients.
5. Pour into 9×13-inch (22×33-cm) pan and bake for approximately 1 hour, until center is firm.

Variations

Add garlic: Stir in 1–2 teaspoons minced garlic when you melt the margarine to deepen the savory character and add a subtle sharpness to the cream sauce.

Use fresh broccoli: Substitute fresh broccoli florets (about 3 lbs), blanch them for 3 minutes, then drain well before adding to the sauce; this gives a firmer texture and slightly earthier flavor than frozen.

Increase the crunch: Replace or supplement the pine nuts with toasted sunflower seeds or sliced almonds for a different nutty flavor and similar textural contrast.

Cheese topping: Mix ½ cup grated Cheddar or Parmesan into the sauce before baking, or sprinkle it over the top 10 minutes before the end; this adds richness and a mild tang.

Herb finish: Sprinkle fresh or dried dill, parsley, or thyme over the top just before serving to brighten the mild, creamy base.

Tips for Success

Drain the thawed broccoli thoroughly. Excess moisture will make the kugel watery; squeeze it gently in a clean kitchen towel or colander to remove as much liquid as possible before mixing.

Test doneness by inserting a knife or toothpick near the center. The kugel is ready when the center is set but still slightly moist; a completely dry center means it has overbaked and will be dense.

Let it rest for 5 minutes after removing from the oven. This allows the eggs to set fully and makes it easier to slice and serve without it crumbling.

Use parve products if keeping kosher. The recipe already specifies parve chicken soup powder and margarine, which are common in parve cooking; confirm your mayonnaise is also parve if that matters to your kitchen.

Storage and Reheating

Store leftover kugel in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 325°F (160°C) oven for 15–20 minutes until heated through, or microwave individual portions at 50% power for 1–2 minutes to avoid overheating and drying the eggs. The kugel does not freeze well; the custard-like texture becomes grainy and watery after thawing.

FAQ

Can I prepare this the night before? Yes. Mix all ingredients except the eggs the evening before, refrigerate the mixture, then add the eggs and bake the next day; this adds 5–10 minutes to the bake time since the mixture starts cold.

Why is my kugel watery in the middle? The broccoli likely released too much moisture during thawing. Always press thawed broccoli in a colander or towel to remove excess liquid before adding it to the sauce.

Can I use butter instead of margarine? Yes, use the same amount of butter; the flavor will be slightly richer and more conventional, though margarine is traditional in parve cooking.

What if I don’t have onion soup mix? Omit it and add ½ teaspoon salt and ¼ teaspoon garlic powder to the sauce instead; the kugel will be less savory but still cohesive.