Broccoli souffle and other varieties
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | BROCCOLI, COOKED AND CHOPPED |
| ¼ | cup | BUTTER |
| ¼ | cup | ALL-PURPOSE FLOUR |
| 1 | cup | MILK |
| 1 | cup | SHREDDED CHEDDAR CHEESE |
| 4 | eaches | EGGS |
Directions
COOK BROCCOLI FOR 8 TO 10 MINUTES; DRAIN AND CHOP FINELY. IN SAUCEPAN MELT BUTTER; STIR IN FLOUR AND ½ 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.