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Decadent Broccoli Souffle

 Decadent Broccoli Souffle
I combine fresh broccoli with cheddar cheese for a stunning side dish that appeals to everyone...even kids!—Elaine Luther, Homosassa, Florida
10 ServingsPrep: 20 min. Bake: 35 min. + standing


  • 3 eggs
  • 4 tablespoons butter, divided
  • 2 bunches broccoli
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 teaspoon Dijon mustard
  • 2 tablespoons dry bread crumbs


  • Separate eggs; let stand at room temperature for 30 minutes. Grease a
  • 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside.
  • Cut broccoli into florets; peel and chop stems. Place broccoli in a
  • steamer basket; place in a Dutch oven over 1 in. of water. Bring to
  • a boil; cover and steam for 4-6 minutes or until crisp-tender.
  • In a large saucepan, melt remaining 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. Add 1-1/2 cups cheese and
  • mustard; stir until cheese is melted.
  • Remove from the heat. Stir a small amount of hot mixture into egg
  • yolks; return all to the pan, stirring constantly. Stir in broccoli.
  • Allow to cool slightly.

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Decadent Broccoli Souffle (continued)

Directions (continued)

  • In a large bowl, beat egg whites until stiff peaks form. With a
  • spatula, stir a fourth of the egg whites into broccoli mixture until
  • no white streaks remain. Fold in remaining egg whites until
  • combined. Transfer to prepared dish. Sprinkle with remaining cheese
  • and bread crumbs.
  • Bake at 350° for 35-40 minutes or until the top is puffed and
  • center appears set. Let stand for 15 minutes before serving. Yield:
  • 10 servings.
Nutritional Facts: 3/4 cup equals 205 calories, 14 g fat (9 g saturated fat), 102 mg cholesterol, 321 mg sodium, 11 g carbohydrate, 4 g fiber, 12 g protein.