A welcome change from the heavy, carb-laden side dishes we tend to eat, especially on Shabbos or even during the week. Full of vitamins, too. Thanks, Chanie N.
- frozen broccoli - 2 bags (32 oz) or 1 bag broccoli and 1 bag cauliflower
- eggs - 4 large
- onions - 2 large, sauteed
- garlic - 3 cloves, sauteed
- low-fat mayonnaise - 3 heaping tbsp
- chicken soup mix - 1 heaping tsp
- salt - 1 1/2 tsp
- pepper - to taste
- cornflake crumbs - for topping (can use panko or bread crumbs instead)
Preheat oven to 400°F (200°C).
Cook and drain broccoli or defrost almost completely. Grate half of it and coarsely mash the other half. Mix together in a large bowl. Add remaining ingredients (aside from crumbs) and mix thoroughly. Pour into 2 9-inch (23-cm) round pans or 1 9-inch (23-cm) round pan and 8 muffin tins. Sprinkle the crumbs of your choice on top. Bake 30 minutes for muffins, and 40 minutes for kugel. Serve hot.
Note: This kugel freezes well!
Tip: For a milchig meal, place a few slices of low-fat american cheese on top of kugel and heat through. A dietetic delicacy!