Tonight marks the beginning of the end of Passover 5774, and I couldn’t be happier! If the purpose of the restrictions of Passover is to remind one of the suffering of the Jewish people in Egypt, that mission has usually been accomplished if you’ve made it this far without giving in to willpower and eating something as un-kosher as you can possibly get your hands on.
One of the things I like about this kugel recipe is that it could be made at any time of the year – it’s a nice change from the plethora of potato and matzah kugels that have long since become overdone. It’s also really simple to throw together, which is a nice plus.
Only 2 days left to go!
Broccoli Noodle Kugel
2 packages of kosher for Passover wide noodles, boiled and drained
1 bag of frozen cut broccoli, florets and stems, or 1 fresh broccoli cut
1/3 cup (or roughly one package) of onion soup mix
1 cup low fat or fat free kosher for Passover mayonnaise
- Preheat oven to 350.
- Boil wide noodles according to package directions, drain and pour into a greased 9 x 13 baking dish. Throw in broccoli.
- Whisk together eggs, onion soup mix and mayonnaise. Once mixed thoroughly, pour over noodles and broccoli and stir to coat.
- Bake for 40 – 50 minutes, until top is slightly browned and mayonnaise mixture has completely set. Serve hot.