This broccoli and noodle kugel is a traditional Israeli dish that can be served as a side dish or a light main course accompanied by a salad.
Use your imagination to create variations of this dish, keep the cooking technique the same and play with the ingredients!
1 cup of thin noodles
1 small broccoli head (size of your palm)
½ stick of unsalted margarine
3 large eggs
1 cup of non-dairy cream
1 onion
Cook the noodles according to package directions and then drain.
Cook the broccoli. Drain.
Grease a 9 x 13-inch baking pan.
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In a medium-sized bowl beat together the eggs, cream and onion.
Add the noodles and broccoli and stir.
Melt half of the margarine, add to the noodle mixture and stir.
Pour the mixture into the pan and on top pour the remaining margarine.
Cover with aluminum foil and bake for the first 30 minutes.
Uncover and bake for an additional 30 minutes.
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