Broccoli Soufflé Recipes

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DECADENT BROCCOLI SOUFFLE



Decadent Broccoli Souffle image

I combine fresh broccoli with cheddar cheese for a stunning side dish that appeals to everyone...even kids!-Elaine Luther, Homosassa, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

3 large eggs
4 tablespoons butter, divided
2 bunches broccoli
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
2 cups shredded cheddar cheese, divided
1 teaspoon Dijon mustard
2 tablespoons dry bread crumbs

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining 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. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 205 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 321mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

BROCCOLI SOUFFLE



Broccoli Souffle image

"This golden-crowned souffle puffs up elegantly into an airy treat," assures Clem Hood of North Battleford, Saskatchewan. "Guests will delight in its fluffy texture and luscious taste. It's a great way to dress up everyday broccoli."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 7

3 cups 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

Steps:

  • 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 bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture. , Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts :

BROCCOLI CHEESE SOUFFLE



Broccoli Cheese Souffle image

Make and share this Broccoli Cheese Souffle recipe from Food.com.

Provided by FLFroggie

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, finely chopped
4 tablespoons butter
4 tablespoons flour
1/2 cup milk
1 dash nutmeg
1 cup cheddar cheese, grated
1 cup fresh broccoli florets, finely chopped
3 egg whites, whipped into fluffy mounds

Steps:

  • Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
  • Steam broccoli florets until tender.
  • Melt butter in medium sauce pan.
  • Add flour to melted butter until smooth.
  • Slowly stir in milk.
  • Once mixture is smooth add onion, nutmeg and cheese.
  • Add broccoli to mix.
  • Whipp egg whites into soft peaks.
  • Slowly fold in cheese mixture, do not stir.
  • Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
  • Place dish in pan with water, bake for 50-60 minutes.

Nutrition Facts : Calories 195.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 43, Sodium 212.7, Carbohydrate 7.8, Fiber 0.4, Sugar 1, Protein 8.3

BROCCOLI SOUFFLE



Broccoli Souffle image

Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.

Provided by Heather

Categories     Side Dish     Vegetables     Broccoli

Time 1h10m

Yield 10

Number Of Ingredients 9

1 (14 ounce) bag frozen chopped broccoli, thawed
¼ cup margarine
¼ cup all-purpose flour
1 cup milk
3 eggs, beaten
⅔ cup mayonnaise
3 tablespoons chopped onion
salt and ground black pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
  • Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
  • Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
  • Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 6.4 g, Cholesterol 69.3 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 227.2 mg, Sugar 2.2 g

BROCCOLI SOUFFLE



Broccoli Souffle image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 9

3 Eggs separated
1 pk (10-oz) broccoli; chopped
1/8 ts Pepper
3 tb Butter
3 tb Flour
2 1/2 c Grated cheese
1/2 c Onions chopped
1 c milk
1/4 ts Salt

Steps:

  • Make a white sauce with butter, flour, milk, salt and pepper. Add cheese. Stir until melted. Fold in partially thawed broccoli and onion. Fold in beaten egg yolks. Beat egg whites until stiff and fold into broccoli mixture. Pour into a 2-quart souffle dish. Set dish in shallow pan filled with 1/2 inch of water. Bake at 350 degrees for 1 hour, until puffy and brown. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Nutrition Facts : Calories 620 calories, Fat 45.4541118899749 g, Carbohydrate 15.191622031389 g, Cholesterol 873.722343797762 mg, Fiber 0.63791407522902 g, Protein 38.1671789166213 g, SaturatedFat 22.0110825088835 g, ServingSize 1 1 Serving (311g), Sodium 1224.56881325512 mg, Sugar 14.5537079561599 g, TransFat 5.15739093865265 g

BROCCOLI SOUFFLE'



Broccoli Souffle' image

Broccoli, eggs and cheeses bake up perfectly in this light, delicious soufflé.

Provided by Mary Ellen

Time 1h10m

Yield Serves 4

Number Of Ingredients 8

4 eggs
12 oz, frozen broccoli - not thawed
1 lb. carton small curd cottage cheese
8 oz. cheddar cheese
4 tablespoons flour
1/3 cup melted butter
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Beat the eggs in a large mixing bowl. Add the remaining ingredients and mix well.
  • Pour mixture into a greased baking dish. In a regular bread type pan like the one in the picture this took 1 hour and 10 minutes to bake. If you want to cook it in 45 minutes or less use a pie pan type pan.
  • www.thatsmyhome.com

BROCCOLI SOUFFLé



Broccoli Soufflé image

READ MORE

Provided by Recipe By Nitra Ladies Auxiliary

Categories     Sides

Yield 9

Number Of Ingredients 9

2 bunches fresh or 2 pounds Beleaf Frozen, broccoli
1/2 cup milk or liquid from vegetables
1/2 cup Gefen Mayonnaise
1 teaspoon salt
3 eggs, beaten
1 tablespoon flour
1 small onion, minced
1 and 1/2 tablespoons margarine
1 cup dry bread crumbs, such as Gefen Bread Crumbs

Steps:

  • Cook broccoli, until tender, chop coarsely. (Frozen broccoli need not be cooked.)
  • Combine broccoli with liquid, mayonnaise, salt, eggs, flour, and onion.
  • Grease a 9/9 pan with margarine, coat with half 1/2 cup bread crumbs. Bake at 350°F for 1 hour or until done.

BROCCOLI SOUFFLE WITH MAYONNAISE



Broccoli Souffle with Mayonnaise image

This rich, cheesy souffle is great as a side dish and totally works for getting the kids to eat broccoli!

Provided by Michellelauren

Categories     Side Dish     Vegetables     Broccoli

Time 1h15m

Yield 10

Number Of Ingredients 7

1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2 eggs
1 cup condensed cream of mushroom soup
2 (10 ounce) packages frozen chopped broccoli, thawed and drained
5 ounces slivered almonds
1 cup crispy fried onions (such as Durkee®)

Steps:

  • Beat Cheddar cheese, mayonnaise, and eggs together in a bowl. Add soup and mix. Stir in broccoli. Pour into a baking dish and let stand 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 30 minutes. Add onions and almonds to the top of the souffle and return it to the oven. Continue baking until golden on top, about 15 minutes more.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 17.7 g, Cholesterol 60 mg, Fat 43 g, Fiber 3 g, Protein 9.8 g, SaturatedFat 9.9 g, Sodium 593.7 mg, Sugar 2.1 g

BROCCOLI SOUFFLE



Broccoli Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 35m

Yield Serves 8

Number Of Ingredients 7

1 1/2 pound trimmed broccoli (one medium-size bunch)
1/2 cup ricotta cheese
Freshly grated nutmeg
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
8 eggs, separated
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Slice broccoli stalks into 3 or 4 pieces, lengthwise, to speed cooking. Boil in lightly salted water until soft. Drain well.
  • Place broccoli in food processor or blender with ricotta. Puree briefly. Add nutmeg, salt, black pepper and cayenne pepper. Puree thoroughly. You should have about 3 cups. Transfer to bowl.
  • Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

BROCCOLI SOUFFLE



Broccoli Souffle image

Make and share this Broccoli Souffle recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 45m

Yield 1 souffle dish, 4-6 serving(s)

Number Of Ingredients 12

4 cups fresh broccoli florets
2 tablespoons water
5 tablespoons margarine, melted
2 tablespoons flour
3 eggs, beaten
1 cup small curd cottage cheese, drained
1/2 cup half-and-half cream
1 cup shredded cheddar cheese, divided
1/2 cup minced onion
1/4 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon white pepper

Steps:

  • Cut broccoli into very small florets, leaving very little stem, and place florets and water in a microwavable bowl.
  • Microwave on high for 3 minutes.
  • Remove from microwave, add margarine, sprinkle flour over broccoli and toss.
  • In a large bowl, with beaten eggs, add cottage cheese, cream, 1/2 cup of the cheese, onion, salt, seasoned salt, and white pepper and mix well together.
  • Combine broccoli and egg mixture and pour into a buttered 7x11 baking dish.
  • Sprinkle other 1/2 cup of cheese over top.
  • Bake uncovered at 350 degrees for 30-35 minutes or till center is set.

Nutrition Facts : Calories 431.6, Fat 33.3, SaturatedFat 13.3, Cholesterol 189.9, Sodium 777.7, Carbohydrate 12.8, Fiber 0.5, Sugar 2.7, Protein 21.8

RECIPE: BROCCOLI SOUFFLE



Recipe: BROCCOLI SOUFFLE image

Recipe: BROCCOLI SOUFFLE

Provided by sorrellsonthesquare

Categories     Best Burger

Number Of Ingredients 9

BROCCOLI SOUFFLE
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 c. real mayonnaise
3 tbsp. grated onion
2 eggs, beaten
1 c. grated cheddar cheese
Ritz crackers
1 stick melted margarine

Steps:

  • Cook broccoli; drain and cool.
  • Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli.
  • Put in a lightly greased 3 1/2-quart crockery cooker.
  • Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.
  • Cook on high for 2 to 3 hours.

BROCCOLI SOUFFLE



Broccoli Souffle image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 11

2 (10-ounce) packages frozen chopped broccoli
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon grated nutmeg
6 egg yolks beaten
1/4 teaspoon cream of tartar
8 egg whites beaten stiff

Steps:

  • Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
  • Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

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