I have had some experience in the past with Pesach noodles. If you’re not careful they can turn into a big, gluey, mushy mess. You need to treat them with loving care and they will turn out nearly as good as the year-round variety. This time of year, many of the products available for Pesach are non-gebrokts, i.e gluten-free. Adding gluten-free ingredients, like a little Kosher for Passover onion soup mix, is much easier for the GFE. What’s especially great about this kugel recipe is that there are only a few ingredients, it’s quick to make, and it tastes like a kugel you would make during the year …no need to suffer with sub-par (gluten-free!) food on Pesach!
Passover Broccoli Noodle Kugel
Recipe By Sharon Matten
- Cooking and Prep: 1 h 10 m
- Serves: 8
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Kugel
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Preheat oven to 350° F.
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Spray a 8”x8” square or 8” round pan with non-stick vegetable spray. Set aside.
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In a large bowl, combine the broccoli, eggs, mayonnaise and onion soup mix. Set aside.
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Fill a large pot with 8 cups of water. Add the salt and olive oil and bring to a rapid boil over high heat. Add the noodles all at once and gently stir to make sure that the noodles don’t stick together. Reduce heat to medium, and boil for 6 minutes stirring frequently. The noodles should not be completely soft in the center. Immediately remove from heat, drain into a colander and rinse with cold water, gently separating the noodles as you rinse them.
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Combine the noodles with the broccoli mixture and gently toss until the noodles are evenly incorporated.
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Transfer the broccoli-noodle mixture to the prepared pan and bake for 45 minutes until browned on top.
Note:
If you like a finer chopped broccoli and the packaged broccoli pieces are too large, you can chop them more finely by hand or with a food processor.
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