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.
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 bags frozen chopped broccoli , 16 ounce
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
-
2
Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes.
-
3
Reduce heat to medium-low; continue cooking and stirring onion until very tender and dark brown, 15 to 20 minutes more. Set aside.
-
4
Beat mayonnaise, eggs, flour, salt, and pepper together in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
-
5
Bake in the preheated oven until broccoli is tender, about 90 minutes.
Nutrition Facts
Per serving
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