Title: Broccoli Kugel
Categories: Vegetable Jewish
Yield: 8 Servings

1	lb	Broccoli, fresh; washed & cut into 4 in flowerets stems remo
1	lg	Onion;chopped
1/2	c	Oil, vegetable
8		Matzos; soaked in water, squeezed dry & crumbled
4		Eggs;beaten
		Salt & Pepper; to taste
1/2	ts	Garlic powder
1	tb	Margarine

Cook broccoli in boiling salted water, uncoverd, until tendercrisp. Drain & set aside. Saute onion in oil until golden. Place matzos, sauteed onion with oil, eggs and salt and pepper in a large bowl. Mix well. Remove half of mixture; set aside. To remaining half of matzo mixture, add broccoli flowerets and garlic powder; mix well. Correct seasonings. Grease round 2-quart casserole with margarine. Turn half of plain reserved matzo mixture into casserole. Add broccoli mixture and top with remaining plain matzo mixture. Smooth top.

Bake in preheated 350-degree oven about or until kugel lightly brown and tests done.

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