BROCCOLI SOUFFLE WITH VARIATIONS

broccoli (to make 2 cups when cooked and chopped)
1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
4 eggs, separated

Preheat oven to 350 degrees F.

Cook broccoli for 8 to 10 minutes; drain and chop finely.

In saucepan melt butter; stir in flour and 1/2 teaspoon salt. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.

Stir in cheese until melted. Remove from heat. Stir in finely chopped broccoli.

Beat egg yolks until thick and lemon colored; slowly stir in hot mixture.

Wash beaters. Beat egg whites until stiff peaks form; fold into vegetable mixture. Turn into ungreased 2-quart souffle dish.

Bake in 350 degree oven for 35 to 40 minutes or until a knife comes out clean in the center. Serve at once.

VARIATIONS:
One (10 oz) pkg frozen Brussels sprouts, cooked and finely chopped, or 2 cups cooked and finely chopped cauliflower, or drained canned tuna, or drained canned salmon may be substituted for the broccoli.

Servings: 6
Source: unknown