Broccoli and Cheddar Kugel
Indulge in the comforting flavors of this Broccoli and Cheddar Kugel, a savory twist on a classic Jewish dish that’s perfect for holiday dinners, potlucks, or weekday meals. Packed with tender egg noodles, crisp-tender broccoli, and a creamy, cheesy base of sour cream, cottage cheese, and sharp cheddar, this kugel is a rich and satisfying crowd-pleaser. A golden breadcrumb topping adds the perfect touch of crunch, while sautéed onions and garlic bring irresistible depth of flavor. Simple to prepare with a quick assembly and just 45 minutes of baking time, this hearty kugel makes a delicious side dish or vegetarian main course. Serve it warm and watch it disappear from plates—it’s a guaranteed favorite!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 3 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Cheddar cheese, shredded
- 1.5 cups Sour cream
- 1 cup Cottage cheese
- 3 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, according to package instructions. Drain and set aside.
Steam the broccoli florets until crisp-tender, about 3-4 minutes. Set aside to cool slightly.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently. Remove from heat.
In a large mixing bowl, whisk together the sour cream, cottage cheese, and eggs until smooth. Stir in the cheddar cheese, salt, and black pepper.
Add the cooked egg noodles, steamed broccoli, and sautéed onion mixture to the bowl. Fold everything together until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the breadcrumbs over the top, and, if desired, lightly dust with paprika for color.
Bake in the preheated oven for 35-40 minutes, or until the kugel is set and the top is golden brown.
Allow the kugel to cool for about 5-10 minutes before serving. Enjoy warm as a side dish or hearty main course.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 55.0 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 2508 mg | 193% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
