Broccoli Cheese Soufflé Recipe

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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
TOTAL TIME: Prep: 25 min. + standing Bake: 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 40 min.
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 piece: 348 calories, 32g fat (10g saturated fat), 167mg cholesterol, 404mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 7g protein .


  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 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° 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.
Originally published as Broccoli Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p146

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