This kugel was a departure from my normal sweetish kugel (I will post that recipe soon). Since my latkes are sweet potato, I wanted to have a more savory kugel. It was a big hit, and it is really easy. I guarantee even the most stoic little broccoli haters will love it.
BROCCOLI AND CHEDDAR KUGEL
- 1 fresh broccoli head, washed and cut into small florets
- 1 grated carrot
- 12 oz. wide egg noodles
- 1 1/2 tsp salt
- one package of soft cream cheese
- 1 cup of sour cream
- 1 cup of cottage cheese
- 2 1/2 cups grated cheddar cheese
- 4 eggs, lightly beaten
- pepper to taste
- 1/4 tsp nutmeg
- 1/8 tsp cayenne
- 1 tbs butter
- Suggested music: Shostakovich Opus 79 “From Jewish Folk Poetry”
Heat your oven to 375ºF or 190ºC. In a medium sized pot, boil your broccoli florets for two minutes, then drain and transfer them to a large bowl. Boil more water and cook your noodles for 8 minutes. Adding a bit of salt to the water helps it boil faster. Drain and transfer them to the bowl as well, then combine everything and mix it until it is all nice and yummy looking, except 1/2 cup of cheddar cheese. Pour it all into a big casserole dish or baking pan, and top with the last bit of cheddar. Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 20 minutes. I know you’re really hungry, but please let the kugel rest for 10 minutes before serving it, because it just needs some time to think about where it’s going.
You can always use lowfat versions of everything in this dish and nix the butter. If you are vegan, and want to try making this with Daiya cheese, Ener-G egg replacer and Tofutti Better than Cream Cheese and Better than Sour Cream, please comment and let me know if it is good. I bet it will be ok. Daiya and Tofutti cook really well in general. I even made a vegan cheesecake once with Tofutti. It was definitely not the best cheesecake ever, but considering I was vegan for four years and never had cheesecake at all, it was really awesome.