This savory kugel has a no-boil noodle base and layers of broccoli and carrots (or carrots mixed with parsnips) above, topped with crunchy panko, butter and cheese.
Preheat the oven to 350 degrees. Oil a small casserole or pan with 1 tablespoon oil. Lay the noodles down in a single layer. (See note)
Steam or microwave the broccoli just until it is slightly cooked but not soft. Drain it and mix with the Dijon mustard, then layer it on top of the noodles.
Heat the remaining tablespoon of oil and lightly sauté the chopped onion for about 3 minutes, just until it is translucent. Add it to the grated carrots or carrots and parsnip, along with the thyme, salt, and pepper. Layer the mixture on top of the broccoli.
Mix the eggs and the broth together and pour over the layers. Poke a few holes to assure that the liquid reaches the bottom. Let the casserole sit on the counter for about 10 minutes while you prepare the topping.
Mix the panko, butter, and grated cheese together. After the casserole has been standing for 10 minutes, put it over the top in an even layer.
I microwaved the broccoli (covered) for about 2 & 1/2 minutes on high with about 3 tablespoons of water, then let it sit for another 2 minutes.
The amount of salt and pepper you use will depend on the level of seasoning in your vegetable broth. Taste the broth before you salt and pepper the carrot or carrot/parsnip layer.
The proportions for this broccoli carrot kugel fit well into a 10-inch x 6-inch or 8-inch square pan. That serves four people. If you're making this for a larger group, double the recipe and put it in a 9-inch x 13-inch pan.
It's best straight out of the oven, but re-heats decently in an oven (for the full casserole) or a toaster oven (for pieces.) To re-heat, bake it for slightly less than the full time on the first go-round.