Broccoli Kugel
It's 5 p.m. on Friday. Shabbat starts in two hours. My 16-year-old daughter walks in from the beach, and tells me she has to take a kugel to the potluck Shabbat dinner she is having with friends. I open up my freezer to find a bag of frozen broccoli. As fast as I can, I throw together this Broccoli Kugel. Boy was I surprised when she came home and told me the kugel was the hit of the party! And if I wasn't totally convinced by my daughter's report, I was convinced on Sunday when the mother of the friend hosting the dinner called to ask me for the recipe.
Prep Time: 15 m
Cook Time: 45 m
Yield: 8-12 servings
Course: Side Dish
Occasion: Shabbat
Skill: Easy
Ingredients
- 1 1/2 pounds (800 grams) frozen broccoli
- 4 eggs, beaten
- 3/4 cup mayonnaise
- 1 onion, chopped
- 1 Tablespoon garlic powder
- 2 teaspoons salt
- 1/4 cup flour
Instructions
- Preheat oven to 350°F (180°C). Spray a 9x12 inch baking pan with non-stick spray.
- Boil water. Add frozen broccoli. Cover pot and simmer. When broccoli is soft enough to mash with a fork, drain. Mash with a fork.
- In a mixer, mix together the eggs, mayonnaise, onion, and broccoli. Add salt, garlic powder, and flour.
- Pour mixture into the pan. Bake for 40-45 minutes or until a knife inserted into its center comes out clean.