Creamy Broccoli Kugel Recipe: A Hearty & Simple Side Dish

Discover how to create a delicious and comforting Creamy Broccoli Kugel, a perfect savory side dish that’s surprisingly easy to prepare. This recipe guides you to a golden-brown, flavorful kugel, ideal for family meals or special occasions.

Ingredients

• 16 oz (450g) frozen chopped broccoli, thawed completely and thoroughly squeezed dry
• 4 large eggs, at room temperature
• 1 cup (240g) cottage cheese or sour cream (full-fat recommended for best texture)
• ½ cup (60g) all-purpose flour or matzo meal (for Passover)
• 1 small yellow onion, grated or finely diced
• 2 tablespoons unsalted butter or a neutral oil (like olive or vegetable oil), divided
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder

Instructions

1. Preheat your oven to 350°F (175°C) and prepare your baking dish. Lightly grease a 9×13 inch (23×33 cm) baking dish generously with 1 tablespoon of butter or oil, ensuring all surfaces are coated to prevent sticking.
2. Optionally, sauté the aromatics for deeper flavor. In a small skillet over medium heat, melt the remaining 1 tablespoon of butter or oil. Add the finely diced or grated onion and cook, stirring occasionally, until it becomes soft and translucent, usually 4-6 minutes. This step mellows the onion’s flavor. Set aside to cool slightly.
3. In a large mixing bowl, thoroughly whisk together the room temperature large eggs until slightly frothy. Incorporate the cottage cheese or sour cream, salt, freshly ground black pepper, and garlic powder. If you skipped sautéing the onions, add any remaining melted butter or oil now to the wet mixture. Mix until everything is smoothly combined.
4. Gradually incorporate the flour or matzo meal into the wet ingredients. Add it in small batches, stirring gently with a whisk or spatula until just combined and no dry streaks remain. Avoid overmixing, which can lead to a denser, less tender kugel texture.
5. Carefully fold in the prepared broccoli and sautéed onions. Ensure the thawed and very well-squeezed dry chopped broccoli is evenly distributed throughout the batter. Add the cooled sautéed onions (if you prepared them) and fold them in until just combined.
6. Transfer the kugel mixture into your prepared 9×13 inch baking dish, spreading it evenly with a spatula. Bake for 48-55 minutes, or until the top achieves a beautiful golden-brown hue and the center feels set. To check for doneness, a thin knife or toothpick inserted into the middle should emerge clean.

Pro Tips

• Squeeze Broccoli Well: This is critical! Excess moisture will make your kugel watery. Use paper towels or a clean kitchen towel to press out as much liquid as possible after thawing.
• Don’t Overmix: Once the flour or matzo meal is added, mix only until just combined. Overmixing can develop the gluten, leading to a denser, less tender kugel.
• Room Temperature Eggs: Using room temperature eggs helps them combine more easily and creates a smoother, more uniform batter.
• Optional Topping: For an extra layer of flavor and texture, sprinkle a handful of breadcrumbs or crushed cornflakes mixed with a little melted butter over the top during the last 15 minutes of baking.

Serving Suggestions

• This versatile broccoli kugel makes an excellent side dish for roasted chicken, brisket, or fish.
• It pairs wonderfully with other traditional Jewish holiday dishes, or as a comforting weeknight addition.
• Serve it warm, straight from the oven, perhaps with a dollop of sour cream or Greek yogurt on the side.

Storage & Make-Ahead

• Refrigeration: Leftover kugel can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or a warm oven.
• Freezing: To freeze, cool the kugel completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Make Ahead: You can prepare the kugel mixture up to 24 hours in advance and store it covered in the refrigerator. Stir well before pouring into the baking dish and baking as directed.

Prep time: 15 minutes | Cook time: 50 minutes | Total time: 1 hour 5 minutes | Yield: 8 servings

FAQs

Can I use fresh broccoli instead of frozen?

Yes, you can! Steam or blanch fresh broccoli florets until tender-crisp, then chop them finely and make sure to squeeze out all excess moisture before adding to the mixture.

What can I substitute for cottage cheese?

Sour cream or Greek yogurt are excellent substitutions, providing a similar tang and moisture. Ricotta cheese can also work for a slightly different texture.

Is this recipe gluten-free?

If you use matzo meal instead of all-purpose flour, and ensure all other ingredients are certified gluten-free, then the kugel can be gluten-free. Always check labels.

How do I know when the kugel is fully cooked?

The kugel is ready when the top is golden brown and a knife or toothpick inserted into the center comes out clean. The center should feel firm, not jiggly.

Can I add other vegetables?

Absolutely! Chopped mushrooms, carrots, or spinach (squeezed dry) could be incorporated. Adjust quantities slightly to maintain the kugel’s consistency.

Why is my kugel watery?

The most common reason for a watery kugel is insufficient squeezing of the thawed broccoli. Ensure it’s very dry before adding to the batter.

Can I bake this in individual ramekins?

Yes, for individual portions, bake in greased ramekins. Baking time will be shorter, likely 20-30 minutes, so keep an eye on them.

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