This is one of my favorite kugels... It's fresh tasting, good any temperature, light and can be made for pesach too!
Deb's Broccoli Shiitake Kugel
2 head broccoli
1 tablespoon oil
1 medium onion, diced fine
1 cup fresh shiitake mushrooms, cleaned, stemmed and thinly sliced
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh dill, minced
1/3 cup fine dry breadcrumbs (or matzoh meal)
Preheat oven to 350 degrees. Cut florets from broccoli. Peel stems and cut into small chunks. Boil broccoli florets and stems in salted water about 8 minutes, until just tender. Do not overcook. Drain well, and coarsely chop.
Heat the oil and saute the onions over medium heat until soft, but not browned. Add the mushrooms and cook and additional three minutes. Add mushroom mixture to broccoli. Add dill.
Lightly beat eggs and stir into vegetable mixture. Add breadcrumbs, salt and pepper. Spray either two 8 inch or one 9 x 13 pans with cooking spray, or lightly coat with oil. Fill with mixture. Bake about 40 minutes, until the kugel is firm when pressed in the center.