Broccoli Kugel with Onion Soup and Pine Nuts

Introduction

This broccoli kugel uses 3 pounds of chopped broccoli, onion soup mix, and a mayonnaise-based binder, so it bakes up firm enough to slice but stays moist inside. The pine nuts add a small amount of texture without turning it into a nut-heavy casserole. It fits well as a make-ahead side for dinner or a reheatable lunch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 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

• Replace the 4 teaspoons pine nuts with chopped walnuts if you want a stronger nut flavor and more noticeable crunch.
• Swap 1 pound of the broccoli for chopped cauliflower for a milder vegetable flavor and a slightly less dense texture.
• Use light mayonnaise instead of regular mayonnaise if you want a less rich kugel; the texture will be a bit lighter and less creamy.
• Add 1 teaspoon garlic powder along with the onion soup mix for a more savory, sharper flavor without changing the structure of the dish.
• Bake the mixture in muffin tins instead of a 9×13-inch pan for individual portions; you’ll get more browned edges and a shorter bake time.

Tips for Success

• Drain the thawed broccoli well before mixing it in, or the kugel can bake up loose and watery.
• Stir the flour into the melted butter until smooth before adding the water so the base thickens without lumps.
• Once you add the water, soup powder, and mayonnaise, cook just until the mixture thickens; if it gets too stiff, it won’t combine as evenly with the eggs and broccoli.
• Bake until the center is fully firm, not just the edges, since this recipe holds a lot of moisture from the broccoli and mayonnaise.
• Let the kugel rest for 10 to 15 minutes after baking so it slices cleanly.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, wrap portions tightly and freeze in a freezer-safe container for up to 2 months.

Reheat larger portions in a 325°F oven, covered, for 15 to 20 minutes, then uncover for a few minutes if you want to refresh the top. Single portions reheat well in the microwave in 1-minute bursts until heated through.

FAQ

Can you use fresh broccoli instead of frozen chopped broccoli?

Yes. Steam or blanch it just until tender, chop it finely, and drain it well so the kugel doesn’t turn out wet.

Why did the kugel come out watery?

The usual cause is excess moisture in the thawed broccoli or pulling it from the oven before the center is fully set. Make sure the broccoli is well drained and the middle feels firm.

Can you make this ahead?

Yes. You can bake it a day ahead, cool it, refrigerate it, and reheat it before serving.

Can you leave out the pine nuts?

Yes. The kugel will still hold together the same way, but you’ll lose the small crunchy contrast they add.