Ingredients:
- 2 to 2 1/2 cups frozen chopped broccoli, about 12 ounces
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 4 eggs, separated
- 1 teaspoon lemon juice
- 1/8 teaspoon nutmeg
- 4 egg whites
- 1/4 teaspoon cream of tartar
Preparation:
Cook broccoli in boiling water according to package directions. In a large saucepan, melt butter over medium-low heat; stir in flour, salt, and pepper until smooth and bubbly. Gradually add milk. Continue cooking, stirring constantly, until sauce is thickened. In a medium bowl, beat egg yolks lightly. Pour about half of the hot sauce mixture into the beaten yolks, stirring briskly. Return egg yolk mixture to saucepan and blend well; stir in lemon juice, nutmeg, and cooked drained broccoli. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Fold egg whites into sauce mixture. Pour into a 1 1/2-quart baking dish. Set baking dish into a large shallow baking pan. Place in 350° oven then fill outer pan with about 2 inches of very hot water. Bake for 45 to 50 minutes, until soufflé is puffed and golden brown. Serve immediately.Serves 4 to 6. More Broccoli Recipes
Zippy Broccoli Casserole
Broccoli Cheese Casserole
Broccoli with Cheese Mushroom Sauce
Easy Broccoli with Lemon
Broccoli Mushroom Quiche
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Broccoli Bread
Creamy Broccoli Chicken
Lemon Garlic Steamed Broccoli
Broccoli Cheese Dip
Broccoli Cheese Soup
Potato Broccoli Pudding
Chicken and Broccoli Bake
Broccoli and Garlic Cheese Casserole
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Broccoli Casserole II
Broccoli Casserole III
Broccoli and Ham Casserole
Broccoli and Ham Casserole II
Salmon with Broccoli
Broccoli Rice Casserole
Broccoli Pasta
Broccoli Cornbread
Broccoli Stuffing Casserole
Broccoli Garlic Cheese Casserole
Creamed Cauliflower with a Buttery Sauce
Cauliflower and Broccoli Salad
Broccoli Casserole Index
Broccoli Salads
Broccoli Recipe Index
Cauliflower Recipe Index
Side Dish Casseroles
Vegetable Salads
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