Broccoli Kugel

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Introduction

Broccoli kugel is a savory custard-based side dish that combines thawed broccoli with a creamy sauce made from margarine, flour, and mayonnaise, bound together with eggs and baked until the center firms up. The result is a moist, vegetable-forward casserole that works as a side dish for holiday meals or a substantial lunch component. It takes about 1 hour and 20 minutes from start to table.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 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

With sautéed mushrooms: Replace 1 cup of the thawed broccoli with finely chopped mushrooms sautéed in a little margarine until the liquid evaporates. This adds an earthy, umami depth without changing the texture or binding.

Lighter version: Substitute half the mayonnaise with non-fat Greek yogurt. The kugel will be slightly less rich and set a bit firmer, but still creamy and cohesive.

With fresh herbs: Stir in 2 tablespoons of fresh dill or parsley after removing the mixture from heat. Fresh herbs brighten the savory profile without affecting the bake time.

Dairy-free: Use dairy-free margarine and replace the mayonnaise with a neutral-flavored plant-based mayo. The texture will remain consistent, though the flavor will be slightly less rich.

Cheesy version: Add ½ cup grated sharp cheddar or Gruyère to the sauce before pouring into the pan. Increase the onion soup mix by ½ teaspoon to balance the added cheese flavor.

Tips for Success

Thaw the broccoli thoroughly and squeeze out excess moisture. Frozen broccoli releases liquid as it thaws; if you don’t drain it well, the kugel will be watery and may not set properly in the center.

Stir the margarine-flour mixture until it’s smooth before adding the wet ingredients. This prevents lumps from forming and ensures the sauce thickens evenly.

Don’t skip the cooling step after removing the pan from heat before adding eggs. If the mixture is too hot, the eggs will scramble instead of incorporating smoothly.

Check the center with a knife or skewer at the 55-minute mark. The kugel is done when the center no longer jiggles and a knife inserted in the middle comes out clean, but it will continue to firm up slightly as it cools.

Let it cool for 5–10 minutes before cutting. This helps the kugel hold its shape when plated.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover the kugel loosely with foil and warm it in a 325°F (163°C) oven for 15–20 minutes until heated through. Alternatively, microwave individual portions on medium power for 2–3 minutes. The kugel does not freeze well; the custard-like texture breaks down and becomes grainy when thawed.

FAQ

Can I make this ahead?

Yes. You can assemble the kugel completely in the baking pan up to 24 hours ahead, cover it tightly, and refrigerate. Bake it straight from the fridge, adding 10–15 minutes to the bake time since it will start cold.

Why is the center still soft after baking?

Kugel’s center firms up as it cools; it shouldn’t be rock-hard when you pull it from the oven. If it’s still jiggly after 1 hour, bake it for another 10 minutes and check again. Overbaking will dry it out, so err slightly toward underdone.

Can I use fresh broccoli instead of frozen?

You can, but you’ll need to blanch it first to soften it slightly so it cooks through in the 1-hour bake time. Chop it into small pieces, blanch for 3–4 minutes, drain well, and pat dry before adding to the sauce.

What’s the parve chicken soup powder for?

It adds a savory, chicken-stock flavor that rounds out the dish without adding liquid. If you can’t find it, substitute ½ teaspoon of chicken bouillon powder or replace it with a pinch more onion soup mix for a similar umami depth.