Looking for a cozy, veggie-packed side that brings comfort and flavor to your table? This broccoli kugel is everything you want in a baked casserole—warm, creamy, and just structured enough to slice cleanly. Whether you’re making it for a holiday meal, Shabbat dinner, or just trying to get picky eaters to love broccoli, this dish delivers. In this post, I’ll show you how to make a broccoli kugel that holds together beautifully, tastes like something from your favorite deli, and reheats like a dream. Let’s dive into this easy and satisfying recipe using broccoli as the unexpected star.
Why Broccoli Kugel Is a Staple in My Kitchen
The Family Story Behind This Broccoli Kugel
This broccoli kugel has deep roots in my kitchen. I first started making it when my kids were toddlers and I was desperate to get vegetables into their diets without a daily mealtime standoff. After college and culinary school in New York, I’d trained to make elaborate French sauces—but now I was chopping steamed broccoli while my toddler screamed for snacks. It felt like whiplash, but also like home. I combined classic kugel structure with roasted broccoli, onion, and a hint of garlic. The result? Something comforting, budget-friendly, and shockingly delicious.
Kugel is traditionally noodle-based, and I love a good sweet noodle kugel as much as anyone. But savory kugels like this one have their own charm. It’s crusty on the edges, tender in the middle, and carries just enough egg and matzo meal to bind the veggies together without overwhelming them. And unlike many side dishes, it reheats beautifully—which is gold for a busy weeknight or a make-ahead holiday menu. You can even prep the whole thing and refrigerate it for baking the next day (we’ll get to that trick later).
Why Broccoli Makes Sense (and How to Make It Shine)
Broccoli might not be everyone’s first thought when it comes to kugel, but once you try it, you’ll understand why it works so well. It has structure, a little bite, and pairs beautifully with sautéed onions and a touch of nutmeg. If you’re trying to build out a meal that’s both nourishing and crowd-pleasing, this recipe fits right in with dishes like these gluten-free chicken pad Thai meal prep bowls or these easy sheet pan spinach egg white wraps that keep veggies center stage without being boring.
Use fresh or frozen broccoli (thawed and squeezed dry if frozen), and don’t skip roasting it a bit first. That caramelization brings a slight nuttiness that takes this from “meh” to crave-worthy. If you’ve tried my Indian tofu koliwada or Mediterranean gnocchi, you already know I’m big on layering flavor. Broccoli kugel is no exception. A dash of garlic powder, onion sautéed until golden, and a bit of sharp cheese (optional, but oh so good) take it to the next level.
Broccoli Kugel Ingredients and Texture Secrets
Getting the Right Texture: Moist But Not Mushy
One of the biggest challenges with any kugel—especially broccoli kugel—is avoiding that dreaded mushy middle or a structureless slice. With broccoli.kugel, texture makes or breaks the dish. The key is using just enough egg and binder to hold the broccoli together while keeping it moist and fork-tender.
Matzo meal is your best friend here. In broccoli.kugel, it absorbs moisture from the eggs and veggies, creating that signature kugel texture—golden on the outside, creamy inside. I use about 1/3 cup of matzo meal for every 2 to 3 cups of chopped broccoli. It holds the structure without drying out the dish.
Eggs are essential. For a standard 8×8 pan of broccoli.kugel, three large eggs give it that ideal set. You can add a tablespoon of sour cream or plain Greek yogurt for extra richness, especially if you’re serving the broccoli kugel as a Shabbat side or part of a holiday spread. It pairs beautifully with hearty mains like bison burgers or one-pan gluten-free meals.
Flavor Boosters That Work in Broccoli Kugel
Broccoli has a subtle taste, so the trick with broccoli kugel is to enhance without overpowering. A bit of garlic powder, onion sautéed until golden, and a handful of sharp cheddar (or Parmesan) bring out the best in your veggies. Don’t skip roasting the broccoli—this step builds depth and prevents a watery kugel.
If you need dairy-free options, swap in vegan cheese and yogurt. This version of broccoli kugel is flexible enough to adapt while still delivering flavor. Fresh dill or thyme adds brightness, and even a pinch of nutmeg can elevate the entire dish.
Pair broccoli kugel with gluten-free dinner ideas or strawberry crumble almond cookies for a simple, well-rounded meal. And don’t forget to save the recipe—your future self will thank you on busy nights.
Looking for more ideas like this broccoli kugel? Follow along on Pinterest for meal prep inspo and modern takes on traditional sides.
How to Store, Freeze & Prep Broccoli Kugel Ahead of Time
Can You Make Broccoli Kugel Ahead of Time? Absolutely.
One of my favorite things about broccoli kugel is how well it fits into real life. Whether you’re cooking for a holiday, hosting a dinner party, or just meal-prepping on Sunday, this dish is a lifesaver. You can prep broccoli kugel up to 24 hours in advance, cover it tightly, and keep it in the fridge until you’re ready to bake.
If you’re prepping ahead, wait to add the final sprinkle of cheese (if using) until right before it goes into the oven. This keeps the top crispy and golden. I often prep broccoli kugel the night before a big gathering, then bake it fresh while I handle other dishes like gluten-free chicken pad Thai or these vegetarian family meals.
When baking straight from the fridge, add about 10 minutes to the cook time and cover with foil for the first half to prevent over-browning.
How to Store and Freeze Broccoli Kugel Without Losing Flavor
Once baked, broccoli kugel stores beautifully in the refrigerator for up to 4 days. Just be sure to wrap it well or transfer slices to an airtight container. Reheat individual portions in the microwave or warm the entire dish in a 325°F oven until heated through. The flavors actually deepen overnight—making it one of those rare dishes that’s even better the next day.
Freezing broccoli kugel is simple. Let it cool completely, then wrap tightly in plastic and foil, or use a freezer-safe dish with a secure lid. You can freeze it whole or in individual portions. It’ll keep for up to 2 months. When you’re ready, defrost in the fridge overnight, then reheat uncovered for that crispy top.
Here’s a quick reference table to guide you:
| Storage Method | How Long It Lasts | Reheating Tips |
|---|---|---|
| Fridge (after baking) | Up to 4 days | Oven at 325°F or microwave slices |
| Freezer (fully baked) | Up to 2 months | Defrost in fridge, then reheat uncovered |
| Unbaked (chilled in fridge) | 24 hours | Add cheese, then bake as directed |
If you’re planning to share your broccoli kugel with friends or readers, don’t forget to pin it or post your version on Tumblr or Medium—I love seeing your kitchen wins!
How to Serve Broccoli Kugel
What to Serve with Broccoli Kugel (and When to Make It)
Broccoli kugel is incredibly versatile. It shines on holiday tables but also makes a perfect weeknight side dish or vegetarian entrée. When paired with protein and a starch, it’s a complete meal—especially alongside mains like herb-marinated chicken, brisket, or even gluten-free mac and cheese for a kid-friendly combo.
At our house, broccoli kugel often makes its way onto the menu for Passover (just use a Passover-approved matzo meal), Rosh Hashanah, or Shabbat. It’s great for vegetarians and picky eaters, especially when served with a crisp green salad or roasted carrots.
And don’t forget breakfast or brunch—yes, broccoli kugel works there too! Warm up a slice and top it with a poached egg or serve it cold with sliced tomatoes and a drizzle of olive oil. I even sneak leftovers into lunchboxes with a slice of fruit or pack it for picnics. Try pairing it with one of my go-to easy gluten-free sides to round things out.
Want even more serving inspo? Follow us on X for fresh ideas and seasonal twists every week.
FAQs
Why does my noodle kugel fall apart?
It’s usually about balance. Not enough eggs, too many wet ingredients, or overcooked noodles can make your kugel crumble. While broccoli kugel doesn’t use noodles, the same rule applies: use enough eggs and a binder (like matzo meal) to keep it together, and avoid excess moisture by squeezing your broccoli well.
How long can you keep kugel in the refrigerator?
Broccoli kugel keeps beautifully for up to 4 days in the fridge. Just wrap tightly or store in an airtight container. Reheat in the oven to restore that crispy edge, or microwave for a quick bite.
Does broccoli kugel freeze well?
Yes! Once baked and cooled, broccoli.kugel freezes like a dream. Wrap tightly and freeze up to 2 months. Thaw overnight and reheat uncovered to keep the top crisp.
Can you prep kugel ahead of time?
Absolutely. One of broccoli kugel’s best features is that it can be assembled in advance and stored unbaked in the fridge for up to 24 hours. Just add any final toppings (like cheese) before baking, and extend the bake time slightly.
Quick Story Recap
Hi, I’m Emily Culino, the chef behind Easy Cooking Us. My broccoli.kugel recipe was born out of real kitchen life—trying to feed my family healthy meals while balancing flavor and simplicity. With roots in classic Jewish cooking and my own twist from culinary school, this dish blends roasted broccoli, golden onions, and cozy casserole vibes into something crave-worthy and convenient. Whether you’re hosting or meal-prepping, this broccoli kugel is a flavorful, make-ahead side you’ll return to again and again. Cooking doesn’t have to be complicated—it just has to be good.
Table of Contents
Broccoli Kugel
Equipment
- oven
- mixing bowls
- sheet pan
- frying pan
- baking dish (8×8 inch)
Ingredients
- 3 cups broccoli florets, chopped (fresh or thawed frozen)
- 1 medium onion, diced
- 1 tbsp olive oil or butter
- 3 eggs
- 1/3 cup matzo meal
- 1 tbsp plain Greek yogurt or sour cream (optional)
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 1/2 cup shredded sharp cheddar or Parmesan (optional)
- salt and pepper to taste
- nonstick spray or oil for greasing baking dish
Instructions
- Preheat oven to 375°F. Grease an 8×8 inch baking dish with oil or nonstick spray.
- Spread broccoli on a sheet pan and roast for 10–15 minutes until slightly browned. If using frozen broccoli, be sure to squeeze out excess moisture after thawing.
- Meanwhile, sauté the diced onion in olive oil or butter over medium heat until golden and softened, about 5–7 minutes.
- In a large mixing bowl, beat the eggs. Add yogurt or sour cream (if using), garlic powder, nutmeg, salt, and pepper. Stir in matzo meal.
- Add roasted broccoli and sautéed onions to the egg mixture. Fold in shredded cheese, if using. Mix well to combine.
- Pour the mixture into the prepared baking dish. Smooth the top and sprinkle extra cheese, if desired.
- Bake for 35–40 minutes or until set and golden on top. Let cool slightly before slicing and serving.