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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 1 |
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This quick dairy-free broccoli casserole is a must at every event I host or attend. Based on the Jewish version of a crustless quiche (kugel), it utilizes basic ingredients and easy to put together before popping it into the oven. So easy, I could do it with a new baby in the house. Ingredients:
1 tablespoon vegetable oil |
1 onion, sliced |
4 eggs |
1 cup mayonnaise |
3 tablespoons all-purpose flour |
salt and pepper to taste |
2 (16 ounce) bags frozen chopped broccoli, thawed |
Directions:
1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
3. Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
4. Bake in the preheated oven until broccoli is tender, about 90 minutes.
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