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Broccoli Souffle

This recipe is from my mom's fabulous collection. Without fail, I serve it every holiday and the dish gets emptied every time. It's a clever way to get kids to eat broccoli. —Marilyn Rockwell, Lynden, Washington

8-10 ServingsPrep: 25 min. + standing Bake: 40 min.

Ingredients

6 eggs
2 teaspoons dry bread crumbs
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked chopped broccoli, patted dry
2 tablespoons chopped onion
1 cup mayonnaise
1/2 cup shredded cheddar cheese, optional

Directions

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.
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.
In a 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.

2 of 2

Broccoli Souffle (continued)

Directions (continued)

Bake at 325° 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°. Serve immediately. Yield: 8-10
servings.

Nutrition Facts: 1 serving (1 piece) equals 348 calories, 32 g fat (10 g saturated fat), 167 mg cholesterol, 404 mg sodium, 9 g carbohydrate, 1 g fiber, 7 g protein.