Royal Broccoli Souffle Recipes

BROCCOLI SOUFFLE

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.

ROYAL BROCCOLI SOUFFLE

Steps:

• Let egg whites stand at room temperature 30 minutes. Grease a 1-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Microwave broccoli and water, covered, on high until broccoli is tender, 2-3 minutes. Let stand for 5 minutes; drain. Pulse broccoli in a food processor until blended., In a small saucepan, melt butter over medium heat. Stir in flour and cayenne pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Transfer to a large bowl; stir in cheese, mustard, salt, pepper and broccoli. Whisk a small amount of hot mixture into egg yolk; return all to bowl, whisking constantly. Cool slightly., In another bowl, beat egg whites with cream of tartar until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites. Transfer to prepared dish. Bake until top is puffed and center appears set, 30-35 minutes. Serve immediately.

BROCCOLI CHEESE SOUFFLE

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.

BROCCOLI SOUFFLé

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'

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.
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BROCCOLI SOUFFLE

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.

BROCCOLI SOUFFLE WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of water to a boil. Add broccoli. Cook until heated through, 3 to 5 minutes. Drain well.
• Transfer broccoli to a bowl. Mix in mushroom soup, mayonnaise, and eggs until well blended. Pour into a baking dish and sprinkle with Cheddar cheese.
• Bake in the preheated oven until lightly browned, about 30 minutes.

BROCCOLI SOUFFLE ROLL

Steps:

• Steam broccoli.
• Preheat oven to 325.
• Line bottom of greased jelly roll pan with foil. Grease and lightly flour foil. Set pan aside.
• Melt butter in 3 quart pan over medium heat. Stir in flour, mustard, and salt. Cook, stirring, until bubbly.
• Gradually pour in 3 cups milk and continue cooking and stirring until sauce is smooth and thickened (8-10 min.).
• Measure out 1 cup of sauce and set aside.
• Separate eggs. Beat yolks lightly and gradually beat in all but 1 cup reserved sauce. Beat egg whites until short, stiff, moist peaks form. Fold into egg yolks mixture. Pour into prepared pan.
• Bake for 35-40 minutes or until soufflé is golden brown and center springs back when lightly touched.
• Meanwhile, in a pan over medium heat, combine 1 cup reserved sauce and 1/2 cup milk. Stir in cheese and cook, stirring until cheese is melted. Sprinkle with more mustard and salt.
• Measure out 1 cup of cheese sauce and combine with broccoli.
• When soufflé is done, immediately invert onto clean towel. Starting at one narrow end, spread broccoli mixture over 3/4 of soufflé. Using towel for support, roll up soufflé to enclose filling. Place, seam side down, on serving platter. (If not serving immediately, place in 200 oven for up to 30 min.) Reheat remaining cheese sauce over low heat and pour over roll.

BROCCOLI SOUFFLE

Steps:

• 1. Cook broccoli and drain well then mash.
• 2. Beat egg whites to stiff peaks.
• 3. Combine all ingredients.
• 4. Pour into a greased casserole dish.
• 5. Set casserole dish in a pan of hot water and place in the center of oven.
• 6. Bake at 350 for 45 minutes.
• 7. Note: Use Miracle Whip not mayonnaise.