Broccoli Cheese Soufflé

Name: Broccoli Cheese Soufflé
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8-10 servings.
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 Kerrygold shredded cheddar cheese, optional

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

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 Kerrygold 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.
Bake at 325° for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a thermometer reads 160°. Serve immediately.

Editor's Note

Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.