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Title: Broccoli Souffle & Other Varieties
Categories: Entree Vegetable
Yield: 6 Servings

2cBROCCOLI, COOKED AND CHOPPED
1/4cBUTTER
1/4cALL-PURPOSE FLOUR
1cMILK
1cSHREDDED CHEDDAR CHEESE
4 EGGS

COOK BROCCOLI FOR 8 TO 10 MINUTES; DRAIN AND CHOP FINELY. IN SAUCEPAN MELT BUTTER; STIR IN FLOUR AND 1/2 TEASPOON SALT. ADD MILK. COOK AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 1 TO 2 MINUTES MORE. STIR IN CHEESE TILL MELTED. REMOVE FROM HEAT. STIR IN FINELY CHOPPED BROCCOLI. SEPARATE EGGS. BEAT YOLKS TILL THICK AND LEMON COLORED; SLOWLY STIR IN HOT MIXTURE. WASH BEATERS. BEAT EGG WHITES TILL STIFF PEAKS FORM; FOLD INTO VEGETABLE MIXTURE. TURN INTO UNGREASED 2-QUART SOUFFLE DISH. BAKE IN 350 DEGREE OVEN FOR 35 TO 40 MINUTES OR UNTIL A KNIFE COMES OUT CLEAN IN THE CENTER. SERVE AT ONCE. NOTE: 10 OZ OF BRUSSELS SPROUTS; OR 2 CUPS OF CAULIFLOWER; OR 1 CAN OF TUNA (DRAINED); OR 1 CAN OF SALMON MAY BE SUBSTITUTED.

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