Broccoli kugel is a flavorful vegetable casserole side dish with a tender savory center and golden brown top. This easy, savory kugel is so tasty and made without mayonnaise, dairy, flour, matzo meal, or soup mix. It's perfect for Passover and any kosher meat meal.
This broccoli kugel is an update on a classic recipe. Most traditional broccoli kugels are made with mayonnaise and onion soup mix, but I omitted those in this version, yet it's still moist and flavorful.
Broccoli kugel is a tasty vegetable casserole and versatile side dish. It compliments a range of main dishes including Braised Brisket with Onion Gravy, Chicken Marbella, and Baked Whole Salmon.
Kugel is a nostalgic side dish that many people look forward to eating on shabbat and holidays. Try Sweet Parve Noodle Kugel, Sweet Apple Noodle Kugel (dairy), or Mini Potato Kugels for other delicious kugel side dishes.
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Why You'll Love This Recipe
- Flavorful. Onion, garlic, and herbs enhance the flavor.
- Easy. Using frozen broccoli in this recipe helps make this a speedy recipe to put together. And the frozen broccoli has a surprisingly great taste and texture.
- Make ahead. Kugel is an excellent holiday dish because it can be prepared ahead of time so you can focus on other dishes on the day of serving.
- No flour. This recipe contains no flour which makes it well-suited for Passover.
- No dairy. This recipe is made without dairy so it pairs well with a kosher meat meal.
What is kugel?
Kugel is a Jewish baked casserole dish that is made with noodles, vegetables, or matzo. It is usually bound with eggs, and similar to a casserole. It's a classic side dish to accompany other holiday fare. A kugel is generally served warm but can be eaten at any temperature.
There are many variations of kugel, and all are delicious. They can be made sweet or savory, with or without a topping, and can be dairy or dairy-free (parve). Kugels usually feature noodles, matzo, or vegetables.
A noodle kugel, like this Sweet Parve Noodle Kugel, is also referred to as a Lokshen kugel, which means “noodle” in Yiddish. A sweet kugel, like this Sweet Apple Noodle Kugel, often has fruit in it like apples, raisins, or crushed pineapple. A vegetable kugel is most often made with broccoli, spinach, mushrooms, onions, butternut squash, or potatoes like these Mini Potato Kugels.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to Recipe- Frozen chopped broccoli - Using frozen chopped broccoli saves time on preparing this dish.
- Potato starch or tapioca starch - Spoon the starch into a measuring cup and level it off to measure. Using this instead of flour makes this recipe Passover-friendly.
- Fresh vegetables - Using onion and garlic gives this broccoli kugel a delicious savory flavor.
- Fresh basil - Fresh basil really brightens up this dish.
- Other ingredients include - oregano, red pepper flakes, eggs, kosher salt, black pepper, and oil.
Step by Step Photos
See the recipe card below for complete directions.
Jump to RecipeFirst thaw and drain broccoli, then squeeze excess moisture out.
Sauté onions and garlic and set aside.
Add whisked eggs and the remaining ingredients into a bowl and mix together.
Transfer mixture to a prepared baking dish and bake until the kugel is set and golden brown on top.
Top Tips
- Chopped frozen broccoli. Save a step and buy frozen broccoli that is already chopped. If you can only find broccoli florets, then chop the broccoli into small pieces after defrosting.
- Squeeze it. Make sure to defrost the broccoli and squeeze out the excess water so that the final dish isn’t watery.
- Broil it. Broil the kugel for the last few minutes of baking to get the top golden brown and caramelized.
- Double it. This recipe is for an 8x8 pan which makes about 9 servings: a good size for a family dinner plus leftovers or a smaller holiday group. Double recipe and use a 9x13 pan if feeding more people for a holiday. Bake a little bit longer.
Make Ahead
You can assemble this dish the morning of serving or the day before.
Assemble, cover, and refrigerate, then bake just before serving. Make sure to take the dish out of the refrigerator to sit at room temperature for at least 30 minutes before putting it in the oven so your dish does not crack.
The kugel is also delicious pre-baked, stored covered in the refrigerator, and then warmed up in a 350ºF oven for about 15-20 minutes before serving.
Storage and Reheating
How to store: Store the kugel covered in the refrigerator for up to 3 days.
How to freeze: Cover the kugel pan well with foil and place the entire pan into a freezer ziplock bag. Freeze for up to 1 month. To defrost, leave in the refrigerator overnight, then reheat, covered, in the oven for 15 minutes at 350°F. Uncover and cook for 5 minutes to allow any excess liquid from condensation to evaporate.
How to reheat: You can serve it at room temperature, or reheat covered in the oven at 350°F for about 15-20 minutes or until warm.
What to serve with broccoli kugel
More kugel recipes
Frequently Asked Questions
A kugel is a type of casserole usually made from a starchy base (like potatoes or noodles) bound with eggs. They can be sweet or savory.
Yes, you can freeze broccoli kugel. Cover the dish and place it into a freezer safe container. Freeze for up to 1 month.
Depending on the type of dish you cook the kugel in, you can serve it cut in squares, or in wedges like a pie. Serve kugel as a side dish for your main course.
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Recipe
Broccoli Kugel
Equipment
- 8x8 casserole dish
- Strainer
Ingredients
- 24 ounce bag frozen chopped broccoli or two 12 ounce bags, equals about 6 cups total when frozen
- 3 tablespoons avocado or grapeseed oil, DIVIDED or other flavorless oil
- 3 large eggs
- ¼ cup potato starch or tapioca starch spooned and leveled
- 1 medium onion diced small, about 2 cups
- 3 cloves garlic minced
- 1 tablespoon freshly chopped basil loosely packed
- ¼ teaspoon dried oregano
- 1-¾ teaspoons Diamond Crystal kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Thaw the broccoli by: Allow the frozen broccoli bag to thaw in the fridge overnight, or alternatively, place the frozen broccoli into a large microwave safe bowl, add 2 tablespoons of water and cover with a paper towel. Cook for 5-8 minutes in the microwave (time varies depending on microwave wattage), or as directed on the bag of frozen broccoli. Allow to sit to cool for a few minutes. The broccoli should be defrosted but still cool to the touch.
- In a saute pan, add 1 tablespoon of oil and the chopped onion, cooking for 10-15 minutes on medium-low heat until translucent and golden brown. Then add garlic and cook for 1 minute until fragrant. Turn off the heat, and set the pan aside.
- Preheat the oven to 350°F and grease an 8”x8” casserole/baking dish with oil or cooking spray.
- Drain the broccoli by placing a pasta strainer into the sink and transferring the broccoli into it. Squeeze the broccoli in the strainer with paper towels repeatedly to remove excess water that will drain through the strainer. Alternatively, squeeze broccoli through a tea towel or cheese cloth until little moisture remains. Set aside.
- Wipe out the large bowl used to microwave the broccoli (if applicable). In the large bowl whisk the eggs. Then add the chopped broccoli, starch, basil, oregano, salt, pepper, red pepper flakes (optional), and 2 tablespoons oil. Stir until combined. Then mix in the sauteed onions & garlic.
- Transfer to the prepared casserole dish and bake at 350°F for 30-40 minutes until the kugel is set, slightly firm in the center, and starting to get golden brown on the sides and edges. If your kugel is not medium golden brown on top, run the kugel under the broil for about 2 minutes until flecked with golden brown on top. Keep a close eye on the oven when broiling as food can cook very quickly.
- Allow the kugel to cool for 10 minutes before cutting. Serve warm.
Notes
- How to store: Store the kugel covered in the refrigerator for up to 3 days.
- How to freeze: Cover the kugel pan well with foil and place the entire pan into a freezer ziplock bag. Freeze for up to 1 month. To defrost, leave in the refrigerator overnight, then reheat, covered, in the oven for 15 minutes at 350°F. Uncover and cook for 5 minutes to allow any excess liquid from condensation to evaporate.
- How to reheat: You can serve it at room temperature, or reheat covered in the oven at 350°F for about 15-20 minutes or until warm.
- Recipe is for an 8x8 pan which makes about 9 servings: a good size for a family dinner plus leftovers or a smaller holiday group.
- Double recipe and use a 9x13 pan if feeding more people for a holiday. The larger size may need to bake for a little bit longer.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Lisa K says
Very tasty. Nice recipe. I added Aleppo pepper instead of red pepper flakes and used dill instead of basil and oregano.
Dana Shrager says
So glad the recipe was enjoyed. And thank you for sharing these tasty substitutions.
Jamie Kopf says
Hi Dana, I would like to make this for Passover. I'm thinking of adding fresh dill and parsley. Your thoughts? Also, how much would I add? Thank youl
Dana Shrager says
Hi Jamie, using dill and parsley to amp up the Passover flavor in this dish is a great idea. I would replace the 1 tablespoon of fresh basil with a combination of fresh dill and parsley in the same amount. I’d love to hear how this turns out!
Jamie Kopf says
HI Dana, I did a practice run with fresh dill and parsley. It was delicious! Since I'm a big fresh parsley and dill fan, I added about a 1/4 cup of dill (which was a lot, I would do less next time) and over 1/4 cup parley (just right).
What do you think of the idea of adding some grated fresh parmesan for a fish meal? Would that change the cooking properties? How much would you recommend adding?
Dana Shrager says
Hi Jamie, those fresh herbs sound like they bring the taste of Passover to this dish. Great idea! You can add parmesan to this dish, but I haven’t tested an exact amount. I would start conservatively (like 2 tablespoons)and then see how the mix looks and judge if you think more would work. If you try it, please let us know how it works out. Happy Passover.
Monica DeMoulin says
HI Dana! Making this for Rosh Hashanah dinner. I don't have potato starch. Can I sub with AP Flour? If so, would it be the same amount? Thank you!
Dana Shrager says
Yes, regular all-purpose flour works, same amount! Shanah Tova!
Molly says
I served this kugel at our seder on Saturday and my husband ate the leftovers on Sunday. Maybe I overcooked it slightly but it was tasty but a little dry. Next time I would add mushrooms and maybe some egg white.
Dana Shrager says
Sorry to hear that yours was a little dry. A little more egg would solve that problem as you suggested. I think eggs are a bit smaller and more inconsistent right now. And mushroom is a nice addition.
Sharlene Finkel says
can it be frozen?
Dana Shrager says
Yes, it can be frozen
Judith says
Can I use fresh broccoli instead of frozen?
Dana Shrager says
Yes, you can use cooked fresh broccoli
Amy Olender says
How much fresh broccoli do you estimate I would need?
Dana Shrager says
I believe that you need to buy about 1.5 pounds of broccoli (raw), and then just use the crowns. Lightly steam them so that they are mostly cooked but still crisp.
Inge Kohl says
I just made this for dinner tonight and my husband and I loved it. Since there are only two of us, I cut the recipe in half and baked it in a 8x4 loaf pan. I learned that trick from America's Test Kitchen. They made brownies for 2 in the loaf pan.
Since the full recipe asks for 3 eggs, I may try it with 2 next time and see if it works out. That way I don't have to split one egg.
Thanks for the great recipe.
Dana Shrager says
Inge, So glad you and your husband enjoyed this recipe; thanks for letting me know. And I love your trick for making the recipe smaller to fit your household, great idea.
Gail Massaro says
If i dont have a microwave. How do you recommend cooking the broccoli before assembling the ingredients?
Dana Shrager says
Hi, great question. The frozen broccoli needs to defrost. The easiest way is to move the package into the refrigerator overnight. If you need to defrost it quickly, you could stem the broccoli in a sauté pan with a lid on a low flame. You want the broccoli to defrost yet still remain cool. So, if defrosting in a pan, toss the broccoli periodically, and take care that the broccoli doesn't cook or heat up.