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Broccoli Cheese Soufflé

 Broccoli Cheese Soufflé
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.


  • 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


  • 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.

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Broccoli Cheese Soufflé (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.
Nutritional 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.