Prep 1 hr
Cook 1 hr
This is a beautiful and delicious dish that will enhance any Shabbat or Holiday table
- 20 ounces chopped broccoli
- 20 ounces chopped cauliflower
- 4 tablespoons margarine, divided
- 4 tablespoons flour, divided
- 2⁄3 cup mayonnaise, divided
- 1⁄4 cup onion soup mix, divided
- 4 eggs
- 2 cups corn flake crumbs, approximately
- Prepare vegetables as per directions on the box.
- For each vegetable:.
- Melt two tbsp margarine.
- Add two tbsp flour.
- Add vegetable.
- Add half of the mayo, onion soup mix, and two eggs.
- Pour cornflake crumbs to cover the bottom of a 9X13 pan.
- Pour broccoli mixture over crumbs.
- Cover broccoli with more crumbs.
- Pour Cauliflower over crumbs.
- Cover with more crumbs.
- Bake at 350 for 1 hour or until done.
What a tasty kugel this was! I halved the recipe and baked it for less time to accommodate the smaller amount (about 35 minutes). My daughter loved this too. My only substitution was to use wheat flakes instead of cornflakes. Also, the bag of frozen broccoli I had was a mix of broccoli and cauliflower together, so I just didn't get to have the lovely layered effect of mixing in each in separate layers, but the flavor was of course the same. Made for Zaar Kugelthon 2010.
Delicious! Made using frozen broccoli and cauliflower as the ingredients say 20 ounces each chopped and the directions say prepare vegetables as per directions on box. The only frozen broccoli and cauliflower available was such a large chop that it did not layer the way the directions state and left the end product not looking quiet as nice as I would have liked. **Next time I will use fresh so that I can Cut Into Smaller Pieces.** The only change I made to the recipe was to use low fat mayonnaise and eggbeaters in place of the eggs. All that said this was yummy enough that we will be making again. Thanks for the post.