Broccoli Kugel - How to Make Broccoli Kugel Video
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Video:How to Make Broccoli Kugel

with Stephanie Gallagher

Learn how to make broccoli kugel with this easy recipe. This kosher dairy broccoli kugel is perfect for Shabbos, holidays or anytime.See Transcript

Transcript:How to Make Broccoli Kugel

Hi, I'm Stephanie Gallagher for, and today we're making a kosher broccoli dairy kugel. Let's get started.

Ingredients for Broccoli Kugel

For this recipe, you will need:
  • 8 oz. frozen broccoli florets
  • 10 oz. thin or medium egg noodles
  • 8 oz. cream cheese
  • 4 large eggs, beaten
  • 1 cup sour cream
  • 1-1/2 tsp. kosher salt
  • 1 tsp. black pepper
  • pinch of red pepper flakes
  • 1/2 cup finely chopped onions
  • 2 cups shredded cheddar cheese or a cheddar and Monterey Jack blend
  • 2 cups crushed cornflakes

Prepare the Broccoli Kugel

Preheat the oven to 375 degrees.

Pour 1/2 cup of water into a medium saucepan and bring it to a boil. Add the broccoli, and cook until tender, but not mushy. Drain and pour the broccoli into a large mixing bowl.

Fill a large pot about three-quarters of the way with water, and bring to a rolling boil. Add the egg noodles and cook according to the package directions for al dente -- that would normally be about 6-8 minutes.

Drain the noodles and add them to the broccoli. Add the cream cheese, eggs, sour cream, salt, pepper, red pepper flakes and onions, and stir them together. You want the heat of the noodles to melt the cream cheese, and you want to make sure all of the ingredients are well combined.

Now add all but 1/2 cup of the shredded cheese and stir that in.

Bake the Broccoli Kugel

Pour the broccoli kugel mixture into a greased 9 x 13 pan. Sprinkle on the corn flake crumbs and the remaining shredded cheese.

Cover the kugel with aluminum foil, and bake for 30 minutes. Then remove the cover, and bake another 20 minutes or until golden brown.

And here's your broccoli kugel.

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