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Forum -> Recipe Collection -> Kugels and Side Dishes

Broccoli kugel

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Esther01 ↓

Wed, Oct 04 2006, 10:16 pm

any suggestions for a good brocoli kugel?

TIA

BeershevaBubby ↓

Thu, Oct 05 2006, 1:31 am

Cook frozen broccoli until tender, drain excess water.

Add onion soup mix, mayo, a few eggs, mish together and pour into a pan. Bake until top is slightly brown and dry (about 45 minutes at 350 degrees).

You can also use that filling and pour into a pie crust.

Another alternative is add shredded cheese....

rainbow baby ↓

Thu, Oct 05 2006, 6:22 am

Does it freeze well

↑ BeershevaBubby

Thu, Oct 05 2006, 6:26 am

Um... I've never had any left over to freeze! LOL

Seriously, when I make it for Shabbat, I make a regular and a smaller one and let the family nosh on the smaller one during the day so there's SOMETHING left for Shabbat.

It does freeze well, just when you heat it up, don't seal it in the foil, let the steam/air/water escape.

chocolate moose ↓

Thu, Oct 05 2006, 6:40 am

sure !

frummom

Thu, Oct 05 2006, 6:40 am

I do the same thing, but -
1 - I don't cook the broccoli, I just defrost it
2 - I make it half broccoli and half spinach
3 - I add a lot of sauteed onions and mushrooms
4 - I add in a little flour (or cake meal on pesach)

my favorite kugel ever!

Annie

Thu, Oct 05 2006, 6:46 am

Here's my variation --

I stick the broccoli (after it's defrosted) in the food processor so it's chopped very finely (this also helps avoid any bug issues), then I add mayo and eggs and some soy milk then bake in a pie crust. It freezes well, but beware it goes very fast. In my experience with processing it, one 16oz bag perfectly fits into one deep dish pie crust. Just beware that one whole bag doesn't fit great into the food processor, so you'll need to do two shifts, but it's really easy.

lubcoralsprings

Thu, Oct 05 2006, 6:54 am

Here is a variation,

pour it into a pie crust and it serves up a yummie quich

↑ Esther01

Thu, Oct 05 2006, 11:27 pm

I made the kugel today and it came out DELICIOUS!!!!

thanks all

shopaholic ↓

Fri, Oct 06 2006, 7:52 am

I just made 2 for Yom Tov & froze them. I usually make 1 for that Shabbos & eat it fresh. Thanks for the tip about taking off the foil when reheating. I would have done that anyway I think. I hate soggy tops of stuff.

↑ chocolate moose ↓

Fri, Oct 06 2006, 8:19 am

Never thougt about it, but it makes sense. If you bake someting with a top on, like gef fish, it retains the liquid. Stands to reason that reheating with a top would equal soggy.

↑ rainbow baby

Sun, Oct 08 2006, 1:29 pm

Thanks for the recipey it was beautiful everyone loved it.

↑ shopaholic ↓

Sun, Oct 08 2006, 6:53 pm

Guess what Sara? I pulled the kugel out Motzei Shabbos to defroset so I could serve it on Sunday luch & when I heated it up on the blech I left the foil on. the top got all soggy! It was delish though & my friend's 9 month old loved it!

↑ chocolate moose

Sun, Oct 08 2006, 6:58 pm

Oh, no........

queen ↓

Thu, Nov 16 2006, 7:52 am

Which recipe is e/o saying was so good?

I need to make mini broccoli kugels for a 7 brachos.... and freezing them is a must.

DefyGravity ↓

Thu, Nov 16 2006, 7:57 am

Try the creamy brocolli kugel recipe from Spice and Spirit, it's delicious.

↑ queen

Thu, Nov 16 2006, 8:18 am

Defy- any idea how it freezes?

↑ shopaholic

Thu, Nov 16 2006, 8:27 am

I make the one from Spice & Spirit on the bottom of the page. I use froaen broccoli bits & put the whole thing into a pie crust. It's really good. And freezes well.

↑ DefyGravity

Thu, Nov 16 2006, 8:28 am

queen wrote:

Defy- any idea how it freezes?

I've never frozen that specific recipe, but I've frozen similar items and never had any trouble.

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