Triple-Cheese Broccoli Puff Recipe
Triple-Cheese Broccoli Puff Recipe photo by Taste of Home
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Triple-Cheese Broccoli Puff Recipe

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Also on our Christmas morning menu is this rich-tasting souffle. Like any puffy souffle, it will settle a bit after you remove the dish from the oven, but the pretty golden top is very attractive. I often add some cubed ham.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 6-8 servings


  • 1 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 package (3 ounces) cream cheese, softened
  • 6 eggs
  • 1 cup 2% milk
  • 3/4 cup biscuit/baking mix
  • 3 cups frozen chopped broccoli, thawed
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/4 teaspoon salt

Nutritional Facts

1 slice: 315 calories, 21g fat (12g saturated fat), 210mg cholesterol, 578mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 19g protein.


  1. In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms.
  2. Pour into a greased round 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Triple-Cheese Broccoli Puff in Taste of Home December/January 2006, p33

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JudithRN3 User ID: 1949591 134085
Reviewed Mar. 1, 2011

"This is a delicious, easy, make ahead recipe.

I will definately make it again"

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