Broccoli Kugel
Broccoli Kugel is a creamy, savory baked casserole made with chopped broccoli, eggs, dairy, and seasonings. It delivers comforting flavor, soft texture, and a nutritious boost. This easy recipe works well for holidays, Shabbat meals, or any family gathering.
Ingredients
- 4 cups chopped broccoli (fresh or frozen, cooked)
- 4 large eggs
- 1 cup sour cream or Greek yogurt
- 1 cup cottage cheese
- 1 small onion, finely chopped
- ½ cup shredded cheddar or mozzarella
- ¼ cup matzo meal or breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- garlic powder, paprika, dill
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish with butter.
- Combine cooked broccoli, onion, cheese, and matzo meal in a bowl.
- In another bowl, whisk eggs, sour cream, cottage
Notes
- Frozen or Fresh Broccoli:
You can use fresh broccoli florets instead of frozen—just steam them lightly before adding to the mixture so they stay crisp-tender. - Matzo Meal Substitute:
If you don’t have matzo meal, crushed plain crackers or breadcrumbs can be used, though the kugel will be slightly less traditional. - Sweet vs. Savory Options:
For a sweeter profile, reduce garlic and onion powder and add a small pinch of nutmeg. For extra savory depth, add sautéed onions. - Dairy-Free Version:
Replace sour cream with dairy-free yogurt and use a plant-based margarine or oil instead of butter to keep the texture creamy. - Texture Adjustment:
If you prefer a firmer kugel, bake a few minutes longer. For a softer, more custardy texture, slightly reduce the baking time.