Hi Queenscook,
I was looking for a broccoli matzoh kugel and found your recipe from a few years ago. I was wondering how you make it ahead of time... can you assemble the whole thing ahead of time and keep in refrigerator until ready to cook? or do you usually cook ahead and reheat or serve room temp?
we are having a seder tonight with friends and I am looking forward to trying this recipe, as well as the sephardic raisin kugel in the future. thanks so much for sharing!!
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