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Broccoli Kugel

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Adjust Servings:
2 lbs Frozen Broccoli Florets
4 Eggs beaten
3/4 Cup Mayonnaise
Medium Onion finely chopped
1 tbs Garlic Powder
2 tsp Kosher Salt
1/4 Cup Matzo Meal
1/2 Cup Gruyere Cheese grated
3/4 Cup Panko Bread Crumbs

Nutritional information

120 kcal
5 g
6 g
10 g
1 g
Sat. Fat
55 mg
3 g
115 mg
2 g

Broccoli Kugel


I could eat it for breakfast, lunch, and dinner

  • 1 hour
  • Serves 6
  • Easy




If there was one food to eat for the rest of my life, it would be broccoli kugel.  I love, love, love it.

Perhaps it’s because my mom makes it for me.  That’s a strong possibility.  It is just so good.  You wouldn’t think it would be so special, what, with the simple ingredients. But the texture of the broccoli, along with the creaminess of the cheese and egg is perfection.

I could, and do, eat it for breakfast, lunch and/or dinner.  Yes, I said “and/or”. I’ve been known to revisit the kugel more than once in a day.

My mom’s recipe is unique in that she uses matzo meal instead of flour.  She says the matzo gives it that special texture that makes it less dense than other kugels.

I was finally able to have my mom show me how to make it, and we had a lovely afternoon cooking together.

Now I know how to make broccoli kugel on my own, but it will always taste better made by Mom.


If you don’t have matzo meal, substitute 1/4 cup whole wheat flour.

I’ve tried all kinds of different cheeses in this.  The best ones have a more pronounced flavor, such as parmesan or a sharp cheddar.  If you don’t have Gruyere, don’t fret.  Another cheese will work.

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Recipe Steps


Preheat oven to 350 degrees F.


Spray a 9×12 inch baking pan with non-stick spray.


Boil water. Add frozen broccoli. Cover pot and simmer. When broccoli is soft enough to mash with a fork, drain. Mash with a fork.


Mix together the eggs, mayonnaise, onion, and broccoli. Add salt, garlic powder, Gruyere cheese and matzo meal.


Pour mixture into the pan. Top with Panko bread crumbs.


Bake for 40-45 minutes or until a knife inserted into its center comes out clean and breadcrumbs have browned.


Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

What makes something a kugel?

Kugel is a traditional Jewish dish that originated in Eastern Europe. It is a baked casserole typically made from egg noodles or potatoes, mixed with other ingredients such as eggs, sugar, and spices. What makes something a kugel is its specific combination of ingredients, texture, and preparation method. Here are some key characteristics of a kugel:

  1. Base ingredient: Kugel usually features egg noodles (lokshen kugel) or potatoes (potato kugel) as the primary ingredient. However, there are also variations made with other vegetables, such as zucchini, cabbage, or carrot, as well as sweet versions with fruits like apples or raisins.
  2. Binding agents: Eggs are the most common binding agent in kugel recipes, holding the ingredients together and providing structure to the dish.
  3. Sweet or savory: Kugel can be either sweet or savory, depending on the ingredients and seasonings used. Sweet kugels often include sugar, cinnamon, and sometimes fruits, while savory kugels incorporate vegetables, onions, and various herbs and spices.
  4. Baking: Kugel is typically baked in a casserole dish or a deep, round pan, resulting in a dense, pudding-like texture. The top of the kugel often becomes crispy and golden-brown, while the interior remains soft and tender.
  5. Serving occasions: Kugel is a popular dish served during Jewish holidays, such as Shabbat, Rosh Hashanah, and Passover (with specific ingredient adjustments), as well as at family gatherings and festive meals. It can be served as a side dish, a main course, or even as a dessert, depending on the ingredients and flavorings used.

Can you freeze broccoli kugel and how do you reheat?

Yes, you can freeze broccoli kugel, making it a convenient make-ahead dish. Here's how to freeze and reheat it:


  1. Allow the cooked broccoli kugel to cool completely before freezing.
  2. Wrap the kugel tightly in plastic wrap or aluminum foil, ensuring that it's well sealed to prevent freezer burn.
  3. Place the wrapped kugel in a resealable plastic freezer bag or an airtight container.
  4. Label the bag or container with the date and contents, and store it in the freezer for up to 2-3 months.


  1. Thaw the frozen broccoli kugel in the refrigerator overnight or for several hours before reheating.
  2. Preheat your oven to 350°F (175°C).
  3. Remove the plastic wrap or foil from the kugel and place it in an oven-safe dish.
  4. Cover the dish with aluminum foil to prevent the kugel from drying out while reheating.
  5. Reheat the kugel in the preheated oven for approximately 20-30 minutes, or until it's heated through and the internal temperature reaches 165°F (74°C). You can check the temperature with a food thermometer.
  6. If you prefer a crispier top, you can remove the foil during the last 5-10 minutes of reheating.

Serve the reheated broccoli kugel immediately and enjoy!

3 Reader Questions and Reviews Hide Comments

Its here! After your rave reviews, i cant help but get giddy about trying this recipe! I have a feeling this will become a staple at our future Seders; in addition to reg. meals. Thanks for sharing!

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