This savory broccoli-noodle kugel is always a hit at the dinner table.
Broccoli Noodle Kugel
Servings
10 Servings
Ingredients
- 1 12-ounce package egg or no-yolk noodles
- 4 tablespoons margarine
- 3 (10-ounce) boxes frozen chopped broccoli defrosted
- 1 cup Coffee Rich defrosted lightly beaten
- 3 eggs lightly beaten
- 1 1/2 envelopes onion soup mix
Instructions
- Preheat oven to 375.
- Boil noodles till barely softened, about 5 minutes. Drain.
- Melt margarine in the warm noodles.
- Stir in remaining ingredients.
- Bake in a 9 x 13 metal pan 40 minutes.
I want to try this recipe, but I only have bags of frozen broccolli – how many ounces is 3 boxes? Also, do I need to use coffee rich or can I use soup or a nondairy milk (soy or almond)?
I’d estimate about 10 ounces per box or around 2 1/2 cups, so about 2 pounds total should work and it’s not important that it is exact you will use have more or less broccoli. This is an old recipe so I would think any non dairy milk would work, but not achieve some of the creaminess they are going for. Many recipes call for mayo instead, but if you want to keep it with more natural ingredients you maybe able to use silken tofu. You could also try canned coconut milk which is higher in fat than other non dairy milks. Let us know what works for you.