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.
The ingredient list now reflects the servings specified
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
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.
Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
Bake in the preheated oven until broccoli is tender, about 90 minutes.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
261 calories; 23.5 g total fat; 92 mg cholesterol; 195 mg sodium. 8.9 g carbohydrates; 6.3 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.