Linda Clark-Borre

Interfaith Broccoli

02/22/2012 15:49

I have been experimenting with food for fun, and I need a place to keep the recipes that are new to me that I would like to make again.

This is a good, easy dish, and important because it helps me to get those vegetables where they belong – inside ma belly.

You can make this side dish kosher or not. This is either a Broccoli Kugel or a Souffle, depending on your mood or your faith or the season.

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes


  • 20 oz. frozen broccoli cuts, thawed and drained (Make sure you chop them up, though, to roughly uniform size. Large broccoli packages are 16 oz, so be sure you count the ounces carefully so as not to overload the dish with green). Drain the broccoli well.
  • 3 eggs
  • 1/2 cup mayonnaise
  • 1/2 cup milk (use soy milk or coffee rich instead if you need to make this dish pareve)
  • 1 Tbsp. onion soup mix
  • 2 Tbsp. flour (matzo meal instead to make this kosher)
  • Throw some bacon in unless you are against the idea of pork.


1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 7 x 11 1/2 inch baking pan with non-stick spray.
3. Lay thawed and drained broccoli in the baking pan. Set aside.
4. In a bowl, beat eggs, soup mix, mayonnaise and milk together.
5. Add flour and beat well.
6. Pour egg mixture over the broccoli.
7. Bake the souffle at 350 degrees Fahrenheit for 40-50 minutes, until top is golden.