Broccoli Kugel Recipe (Parve)

Broccoli Kugel in a Casserole Dish
Miri Rotkovitz
Ratings (25)
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
275 Calories
20g Fat
17g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A kugel is a traditional side dish at Shabbat dinners. "Kugel" is a word out of the German language that was spoken around 1,000 years ago—it means "sphere" or "ball," and may stem from the fact that the original kugels were baked in round pans and looked a bit puffy, like a sphere. However, there's no reason not to use a square pan for your kugel, as has become traditional.

Many kugel recipes use noodles, most commonly egg noodles. This recipe does not include noodles. Nor does it include potato, which is the other traditional starch used for kugel dishes. This recipe uses whole wheat flour instead.


  • 1 1/2 pounds broccoli (frozen)
  • 4 large eggs (lightly beaten)
  • 3/4 cup mayonnaise
  • 1 medium onion (peeled and finely chopped)
  • 1 tablespoon garlic powder, or 3 cloves garlic (minced)
  • 2 teaspoons salt
  • 1/4 cup whole wheat flour

Steps to Make It

Preheat oven to 350 F. Spray a 9x12 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.

In a mixer, mix together the eggs, mayonnaise, onion, and broccoli. Add salt, garlic powder, and flour.

Pour mixture into the pan. Bake for 40-45 minutes or until a knife inserted into its center comes out clean.