Broccoli and Cheddar Kugel

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This savory pudding brings comfort home for Friday nights. :) Individual sized portions make serving a cinch. Great for company-style meals or maybe a luncheon! Country Living Magazine. UPDATE: 10/22/2009 - we made this the other evening with low-fat cream cheese and sour cream & I increased the cheddar cheese to 2 1/4 cups with a bit of sharp-cheddar thrown in. :)

Ingredients Nutrition


  1. Heat oven to 375 ºF.
  2. Fill a large bowl with ice water and set aside.
  3. Bring a large pot of water to a boil.
  4. Add the salt and the carrot and cook for 1 minute.
  5. Add broccoli and cook 1 more minute, transfer vegetables to ice water, let cool, and drain.
  6. Bring the pot of water back to a rolling boil, add the noodles, and cook for 8 minutes.
  7. Strain and cool under cold running water.
  8. Combine the remaining ingredients, except 1/2 cup cheddar, in a large bowl; add the broccoli, carrots, and noodles, and gently toss.
  9. Pour the noodle mixture into a 3-quart casserole or eight 8-ounce dishes; top with the remaining cheese.
  10. Cover and bake for 30 minutes.
  11. Uncover the pudding and continue to bake for 20 more minutes.
  12. Let the pudding cool for 10 minutes before serving.


Most Helpful

Tasty and easy to put together. Made for Kugelthon 2010

Sri S. May 27, 2010

This is lovely! I love the warmth that the pinch of crushed red pepper flakes adds to it. I sauteed my onions first, along with shredded carrots. I also diced up a few slices of canadian bacon and added them. It's easy to put together and bakes up beautifully. Thanks for posting!

pattikay in L.A. October 22, 2009

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