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A classic dish that brings a healthy balance to a traditional Shabbos or Yom Tov meal. It also adds great color to the table.
24 ounces (680 grams) frozen broccoli, slightly thawed
3 onions, diced and sauteed
3/4 cup Gefen Mayonnaise
5 eggs
1 and 1/2 teaspoons salt
dash of pepper
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a 9×13-inch (23×33-centimeter) pan.
Using the S-blade of a food processor, chop broccoli.
In a large mixing bowl, combine chopped broccoli with onion.
Add mayonnaise, eggs, salt, and pepper and mix until fully combined.
Pour mixture into prepared pan.
Bake for 45 minutes or until golden brown.
This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.
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This Broccoli Kugel has become my signature dish for Shabbat Chazak, when we celebrate finishing a sefer.
It’s a perfect blend of comforting flavors and a light, satisfying texture — rich enough to feel special, but never too heavy.
I love adding a sprinkle of sesame seeds on top for a subtle crunch and visual appeal.
Without fail, guests go back for seconds (and sometimes thirds!).
It’s a dependable favorite that always earns compliments.
RE: picture. In all my years of cooking, I’ve never seen a round 9×13 pan, which is a rectangle. Please show a correct picture according to the recipe.
You can also bake it in a 10-inch round pan as well as a 9×13- that’s how it was made for the picture. We’ll update!