Broccoli Souffle Recipe

Broccoli Souffle Recipe

  • 6 eggs
  • 2 teaspoons dry bread crumbs
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 4 cups cooked chopped broccoli
  • 2 tablespoons chopped onion
  • 1 cup mayonnaise
  • 1/2 cup shredded Cheddar cheese
  1. Separate the eggs. Let yolks and whites stand at room temperature for up to 30 minutes. Grease a 2-1/2-qt. souffle dish and dust with bread crumbs; set aside.
  2. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil cook and stir for 2 minutes or until thickened. Stir in broccoli and onion. Remove from the heat; stir in egg yolks until combined. Cool slightly. Stir in mayonnaise.
  3. In a mixing bowl, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into the broccoli mixture. Fold in remaining whites. Transfer to prepared souffle dish. Sprinkle with cheese if desired.
  4. Bake at 325 degrees F for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a meat thermometer reads 160 degrees F. Serve immediately.
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