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Old 04-11-2010, 06:44 PM
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Default Broccoli Souffle

Broccoli Souffle




1 package (10 ounces) frozen chopped broccoli, thawed and drained
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1/4 cup grated Parmesan cheese
4 eggs, separated




In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted.
In a large mixing bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small mixing bowl and with clean beaters, beat egg whites until stiff peaks form; fold into broccoli mixture.
Pour into an ungreased 1-1/2 quart deep round baking dish. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 servings.
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