Skip to Content

Broccoli Kugel

Broccoli Kugel is a traditional Jewish casserole which is popularly served on Shabbos and holidays.  This dish is inherently dairy free, since it uses broccoli and eggs as its main ingredients.

slice of broccoli kugel on a white plate with a pan of broccoli kugel in the background

Broccoli kugel is essentially a broccoli casserole.  

Like other kugels, it is served on Shabbos and religious holidays as a sort of side.

Personally, I’ve most often seen it served at kaddishes hosted in Shul – a sort of brunch held on Shabbos and holidays.

Kugels as a whole originated with Ashkenazi Jewish.  

Ashkenazi Jews, generally speaking, are Jews who originated in Europe rather than the Middle East who are known as Sfardi.  

Like the Ashkenazi tradition itself, Kugel originated in Germany hundreds of years ago and spread across Europe and eventually into the Americas.

This recipe was given to me by my mom.  

Her broccoli kugel is the best I’ve ever tasted and is the only one I’ll even eat.  

I find most kugels to be lacking in flavor so I avoid them.

Honestly, I just don’t see most of kugels as worth the calories.

My mom’s, on the other hand, is filled with an incredible savory flavor which I can’t seem to get enough of.

Types of Kugel

There are many different types of kugel.  

The three most popular kugels are potato kugel, noodle (lokshen) kugel, and Yerushalmi (Jerusalem) kugel.  

Personally, my favorite is Yerusalmi kugel. But, when I want something more savory, my go-to kugel is broccoli.

Kugel vs quiche and firttata

While Broccoli kugel may look like a broccoli quiche or a broccoli frittata, it isn’t.  

Unlike a quiche, kugel doesn’t have a crust and broccoli kugel doesn’t include cheese.

As for a frittata, kugels are baked rather than fried. Frittatas are actually more similar to an omlet than a kugel.


Yup. When I don’t have fresh broccoli on hand, I defrost a bag of frozen broccoli from the freezer and use that.



Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. 

This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” 

So, if it takes you longer than expected, that’s fine, don’t worry about it. Just keep baking until ready.


Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

How to store

Once it has cooled, cover well with tinfoil or plastic wrap. Store in the fridge for up to five days.

After that, it may still be good to eat, but the quality will begin to degrade.

How to freeze

Store in an airtight container or resealable freezer bag.

If you plan to eat it slice at a time, I recommend slicing it prior to freezing and store them in individual bags.

Store for up to 3 months in the freezer.

how to reheat

Remove from freezer and allow for thaw.

Reheat in the microwave or the oven.

The microwave is faster, but it may come out a bit soggy so I recommend using the oven.


Frying pan
Mixing bowl
Baking pan – 9 inch round

Yield: 8 servings

Broccoli Kugel

slice of broccoli kugel on a white plate with a pan of broccoli kugel in the background

This broccoli kugel is the best I've ever tasted and is inherently dairy free.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 3 cups broccoli, steamed and chopped (525 grams)
  • 4 eggs, beaten
  • 2 tablespoons onion soup mix
  • ¼ cup mayonnaise (60 grams)
  • salt


  1. Preheat oven to 350°F or 175°C.
  2. Add broccoli, eggs, onion soup mix, and mayonnaise to a mixing bowl. Mix until well combined. Add salt to taste.
  3. Pour into a round 9 inch baking pan. Bake for 30 to 45 minutes or until firm and top begins to brown.


There should be more than enough salt from the onion soup mix. However, if yours is low sodium, add salt to taste. 

Recommended Products

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission. This commission comes at no additional cost to you.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 113Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 96mgSodium: 460mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Orna Swartz

Monday 15th of March 2021

Can you make the souffle the day before? How would you recommend to reheat?


Wednesday 17th of March 2021

You can make it the day before. It can be eaten cold but if you want to reheat it I'd recommend reheating it in a low oven until it reaches your desired temperture.


Tuesday 25th of August 2020

The recipe for Broccoli Kugel does not show how much Bullion to use


Tuesday 25th of August 2020

The the onion soup mix is listed in the ingredients.


Friday 8th of May 2020

Hi, this looks amazing! I would like to make for Shabbat. When using frozen broccoli do I need to steam it before combining mixture?


Friday 8th of May 2020

Nope :) just defrost,


Friday 21st of June 2019

Came across this recipe and it's my favorite broccoli kugel recipe. Perfect combination of ingredients. Always a crowd pleaser.


Monday 22nd of July 2019

Thanks Dina! It's my favorite broccoli kugel recipe too :)


Thursday 20th of December 2018

If I don't have onion soup mix, could I use 2 T of granulated onion? Or simply omit and UP the seasoning?


Thursday 20th of December 2018

Hi Monika. I'd highly recommend getting the onion soup mix because it really adds to the flavor. Since if you'd rather not, then I'd think the granulated onion should work, it just won't taste the same. I've never done made this recipe with granulated onions so let me know how it works :)

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!