Kugel is perhaps the quintessential Ashkenazi Jewish side dish. This broccoli kugel, made with frozen broccoli, mayo, eggs, onion powder, flour, and non-dairy creamer, is intended for a crowd.
Combine all ingredients (except cornflake crumbs), mixing well.
Divide between two 10- by 16-inch pans. Sprinkle cornflakes crumbs on top.
Bake for one hour and 10 minutes.
Preheat oven to 350 degrees Fahrenheit.
Photography and Styling by Tamara Friedman
do I have to use Mayonnaise
Do I cook up the broccoli before combine all the ingredients?
Nope, use frozen broccoli.
Can this Kugel be cooked ahead, frozen, and then reheated day of? Was wondering if this kugel can be frozen and then reheated on day of use. Also, can I use half Broccoli and half Cauliflower?
Thanks for posting this recipe. I am trying it tonight, but at about 1/4 the quantities listed here. I did add pepper to mine, just for flavoring.
Yes, the kugel can be frozen and reheated. Yes, you can use half cauliflower and half broccoli.
Giving it a try for Keto kugel Can’t wait to try this, by modifying it to be a keto recipe.
I’ll update after I’ve given it a go.
Please let us know how it goes!
broccoli kugel What can I use to substitute for the 6-8 tablespoons onion soup mix?
Also, what can I use to substitute for the non dairy creamer it should still be parve?
I would use any spice blend that you like. Maybe a bouillion? Maybe you can try to make a homemade version of onion soup mix if you don’t have? You can use any parve milk- almond or soy (just make sure it’s unsweetened and not vanilla flavored) it won’t be as creamy but I think it will be fine.