Broccoli Kugel

Introduction

Broccoli kugel is a savory casserole bound with eggs and a rich, creamy sauce made from a simple roux base. This recipe yields a firm, custard-like texture throughout and serves 8–10 people, making it ideal for potlucks, holiday tables, or any meal where you need a substantial vegetable dish that holds together well.

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

Herb-forward version: Stir in 2 tablespoons of fresh dill or parsley (or 1 teaspoon dried herbs) into the thickened sauce before adding eggs. This brightens the flavor without changing the texture.

Cheese addition: Mix ½ cup grated cheddar or Parmesan into the sauce after thickening. The cheese enriches the dish and adds a subtle sharpness.

Crunch topping: Before baking, sprinkle ¼ cup panko breadcrumbs mixed with 2 tablespoons melted margarine over the top. This creates a crispy crust while the interior stays custardy.

Mushroom version: Replace 1 lb of broccoli with 1 lb fresh mushrooms (cremini or button), finely chopped and sautéed in 1 tablespoon margarine until dry. Fold into the sauce for added earthiness and umami.

Garlic boost: Add 1 teaspoon garlic powder or 2 minced cloves of fresh garlic to the sauce while it thickens for a sharper savory note.

Tips for Success

Thaw the broccoli thoroughly and squeeze out excess moisture. Wet broccoli releases liquid during baking, which can make the kugel watery; pat the thawed florets with a clean towel before adding them.

Stir the sauce constantly as you add mayonnaise to prevent lumps. The combination of hot margarine-flour base and cold mayonnaise can seize if you rush; whisk steadily until smooth.

Let the eggs come to room temperature before stirring them in. Cold eggs can cause the hot sauce to scramble; crack them into a bowl, let them sit for a few minutes, then whisk gently into the cooled sauce.

Check doneness by inserting a thin knife in the center; it should come out clean or with just a tiny damp crumb. The top will look golden and the edges will pull away slightly from the pan when fully set.

Mix all remaining ingredients (eggs, pepper, pine nuts) into the sauce off the heat. If you add them to the hot pan, the eggs will cook prematurely and create a scrambled texture instead of a smooth custard.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The kugel becomes firmer as it cools and reheats well.

FAQ

Can I use fresh broccoli instead of frozen?

Yes. Use 3 lbs fresh broccoli, cut into small florets, blanched in boiling salted water for 3 minutes, then drained and cooled. Squeeze out excess water before folding into the sauce.

What if the center is still jiggly after 1 hour?

Bake an additional 10–15 minutes and check again. Oven temperatures vary; a slightly jiggly center will set as it cools, but a truly liquidy center means it needs more time. Insert a knife near the middle; it should meet light resistance, not slide through easily.

Can I make this ahead?

Yes. Assemble the kugel in the baking pan, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10–15 minutes to the baking time since the mixture starts cold.

Is there a substitute for mayonnaise?

Sour cream mixed with a neutral oil (1 cup sour cream plus 2 tablespoons vegetable oil) works as a one-to-one replacement. It will yield a slightly tangier flavor and marginally less rich texture, but the structure remains sound.