The word “kugel” is German for “ball” and probably refers to the small round pot in which kugels used to be cooked. The pot would be placed inside the chulent pot and left there to cook until served on Shabbos. Eventually kugels were baked separately in larger pans, in the same form that we now know them.
Everyone loves this broccoli kugel for it’s ease and simplicity.
This recipe is famous, but it’s a little old school, to make my new modern Broccoli Kugel 2.0 as featured in the video above check out Broccoli Cauliflower Kugel Cups.
We have more than 50 different kinds of kugel recipes, find your favorites.
Broccoli Kugel
Servings
8 Servings
Ingredients
- 1 2-pound bag frozen chopped broccoli cuts, thawed and drained
- 1 cup light mayonnaise
- 4 eggs
- 1½ teaspoons kosher salt
- ¼ teaspoon coarse black pepper
- 1 pinch cayenne pepper
Instructions
- Preheat oven to 375° F.
- Liberally coat a 9-inch round baking dish with non-stick cooking spray.
- In a large bowl, place broccoli, mayonnaise, eggs, salt, black, and cayenne peppers, and mix well.
- Pour broccoli mixture into prepared baking dish.
- Bake at 375°F for 1 hour and 15 minutes, or until set with golden edges.
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