This broccoli kugel is quick, dairy-free, and a must at every event I host or attend. Based on the Jewish version of a crustless quiche (kugel), the casserole utilizes basic ingredients and is easy to put together before popping it into the oven. So easy, I could do it with a new baby in the house.
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs
Servings: 9
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 cup mayonnaise
- 4 eggs
- 3 tablespoons all-purpose flour
- salt and ground black pepper to taste
- 2 (16 ounce) bags frozen chopped broccoli, thawed
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes.
- Reduce heat to medium-low; continue cooking and stirring onion until very tender and dark brown, 15 to 20 minutes more. Set aside.
- Beat mayonnaise, eggs, flour, salt, and pepper together in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
- Bake in the preheated oven until broccoli is tender, about 90 minutes.
