Broccoli Kugel

Introduction

Broccoli kugel is a savory, custard-like casserole built on a creamy base of margarine, flour, and mayonnaise, with eggs and broccoli creating a firm, cohesive texture when baked. This dish works as a side for holiday meals or Shabbat dinners, and it holds well enough to make ahead and reheat. One hour in the oven gives you a golden, set center without requiring constant attention.

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

Extra moisture: Increase water to 1¼ cups for a softer, more custard-forward texture; the center will take an additional 10–15 minutes to set.

Herb variation: Stir in 1 teaspoon dried dill or ½ teaspoon garlic powder with the onion soup mix to add savory depth without changing the cooking time.

Protein boost: Mix in 1 cup diced cooked chicken or crumbled smoked turkey breast in step 4, just before pouring into the pan.

Crispy top: Sprinkle an additional 2 tablespoons pine nuts or panko breadcrumbs over the top before baking for textural contrast.

Smaller batch: Halve all ingredients and bake in an 8×8-inch pan; reduce baking time to 40–45 minutes.

Tips for Success

Thaw the broccoli completely and squeeze out excess moisture with paper towels before adding it to the mixture; this prevents a watery casserole and ensures the eggs set properly.

Stir the roux-based sauce until visibly thickened before removing from heat; if it looks thin, cook for another minute to allow the flour to fully hydrate.

Check doneness by inserting a knife into the very center of the pan—it should come out clean or with just a few moist crumbs, not liquid.

Pour the batter into the pan while still warm to help the mixture distribute evenly and prevent lumps from settling unevenly.

Make ahead: Assemble the entire casserole the night before, cover tightly, and refrigerate; bake directly from cold, adding 10–15 minutes to the total baking time.

Storage and Reheating

Store covered in the refrigerator for up to 4 days. The texture remains firm and slices cleanly.

To reheat, cover with foil and warm in a 325°F oven for 20–25 minutes until heated through, or microwave individual portions on 50% power for 2–3 minutes to avoid drying the edges.

This dish does not freeze well; the custard-like interior breaks down and becomes watery when thawed.

FAQ

Can I use fresh broccoli instead of frozen?

Yes, but chop it into small, uniform pieces (about ½-inch), blanch for 2–3 minutes to soften slightly, and drain very well to remove excess water.

Why is the center still slightly soft when the edges are done?

Kugels continue to set as they cool; pulling it from the oven when the very center is just barely firm prevents overcooking and keeps the texture creamy rather than rubbery.

Can I use a different soup powder or skip it altogether?

The soup powder adds salt and savory depth; if you skip it, increase salt to ½ teaspoon and add ½ teaspoon garlic powder to compensate.

What if I don’t have pine nuts?

Use slivered almonds, chopped walnuts, or omit them entirely—the kugel sets fine without them, but the nuts add pleasant crunch to each bite.