Passover Broccoli Noodle KugelAdd To My Recipes
Preheat oven to 350 degrees Fahrenheit.
Spray a eight inch x eight inch square or eight inch round pan with non-stick vegetable spray. Set aside.
In a large bowl, combine the broccoli, eggs, mayonnaise and onion soup mix. Set aside.
Fill a large pot with eight cups of water. Add the salt and olive oil and bring to a rapid boil over high heat. Add the noodles all at once and gently stir to make sure that the noodles don’t stick together. Reduce heat to medium, and boil for six minutes stirring frequently. The noodles should not be completely soft in the center. Immediately remove from heat, drain into a colander and rinse with cold water, gently separating the noodles as you rinse them.
Combine the noodles with the broccoli mixture and gently toss until the noodles are evenly incorporated.
Transfer the broccoli-noodle mixture to the prepared pan and bake for 45 minutes until browned on top.
If you like a finer chopped broccoli and the packaged broccoli pieces are too large, you can chop them more finely by hand or with a food processor.
This recipe provided with permission from kosher.com.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.