Broccoli Soufflé

prep time:: 25 min + standing
total time:: 65 min

Makes 8-10 servings

From Taste of Home: 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 or margarine
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 shredded cheddar cheese, optional

directions

1
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.
2
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.
3
In a mixing 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.
4
Bake at 325° for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a meat thermometer reads 160°. Serve immediately.

notes

Little Miss Marilyn from Washington was right: Kids love it. I tried this for Christmas 2008 and all the nephews and nieces ate it which is no small feat. It's delicious.

Source: Maria