- Two 10-ounce packages frozen chopped broccoli
- 1 can cream of mushroom soup
- 2 eggs, beaten
- 1 Cup mayonnaise
- 2 Tablespoons finely chopped onion
- 1 Cup shredded Cheddar cheese
- 1 Cup Cheez-It crackers, crushed
- Salt and pepper, to taste
Preheat the oven 400 degrees.
Cook the broccoli as directed on package and drain.
Combine the soup, eggs, mayonnaise, onion, and cheese, and then season with salt and pepper to taste.
Stir in the broccoli. Spray a casserole dish with nonstick spray and add broccoli mixture. Top with the crushed Cheez-Its and bake for 25-30 minutes, until the mixture is bubbling and the Cheez-Its are lightly golden.
Calories Per Serving362
Folate equivalent (total)64µg16%
Our fluffy and delicious broccoli soufflé recipe is filled with tasty cheese and healthy veggies.
This lovely broccoli soufflé recipe is easy, tasty and healthy! A soufflé is a delicious baked egg-based dish that’s light and tender on the outside and fluffy and tasty on the inside. This version uses three kinds of cheese such as gouda, havarti, and cheddar and mixes in the healthy tastes of tender broccoli florets. Contrary to public opinion, a soufflé is not difficult to make and this easy recipe will give you beautiful results that is delicious and good for you. The term “soufflé” comes from the French verb “souffler” which means “to inflate” or “to puff.”
- 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
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.
Broccoli Cheese Souffle
This was my first time making one and it was easier than I thought and very yummy!
- 1 box 12 Ounce Box, Frozen Chopped Broccoli
- 3 whole Green Onion, Sliced Using Tops
- ½ cups Butter
- 3 Tablespoons Flour
- 1 cup Milk
- 3 whole Egg Yolks
- 1 cup Grated Sharp Cheddar Cheese
- 3 Tablespoons Grated Parmesan Cheese
- ½ teaspoons Salt
- ¼ teaspoons Ground Pepper
- 4 whole Egg Whites
Microwave the broccoli in a dish for 10 minutes, then cool and drain well. Set aside.
Saute onions in butter over medium heat and once softened, stir in flour until well blended. Slowly add milk, stirring and cook until smooth and thick. Beat in egg yolks, stir in cheddar and parmesan cheese until melted, then add broccoli, salt and pepper. Remove from heat and allow to cool.
Beat egg whites until stiff. Fold into cooked mixture carefully. Bake in a souffle dish until top is golden brown approximately 35-40 minutes.
Definitely! This is the perfect dish to make ahead of time. If you are wanting to make the casserole to bake later that day, prepare the casserole recipe through step 7. You will not need to preheat the oven, since you&rsquoll be doing that later.
Once you have completed the preparation, the casserole will stay good in the refrigerator for 3-4 days. Bake according to instructions.
If you make it ahead of time to freeze it for later, make casserole according to directions but do not add cracker topping or bake. Cover with two layers of heavy duty foil and freeze unbaked casserole for up to 3 months. Save the crushed Ritz Crackers for when you are ready to bake this broccoli cheese casserole recipe .
When you are ready to prepare the casserole, allow time for it to fully thaw (best if it has time to fully thaw in the refrigerator for 24 hours) and then add cracker topping and bake fully a ccording to instructions.
- 2 (12-oz.) pkg. fresh broccoli florets
- 1/4 cup water
- 4 tablespoons unsalted butter, divided
- 1 cup chopped yellow onion (from 1 medium onion)
- 2 teaspoons chopped garlic (about 2 garlic cloves)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
- 1 1/2 cups crushed rectangular buttery crackers (about 40 such as Club)
- 2 tablespoons chopped fresh flat-leaf parsley
Place broccoli and water in a large microwavable bowl. Cover loosely with plastic wrap, and microwave on HIGH until tender, about 8 minutes. Set aside.
Melt 3 tablespoons of the butter in a Dutch oven over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, and cook, stirring occasionally, 1 minute. Sprinkle flour evenly over onion mixture, and cook, stirring constantly, 1 minute. Whisk in milk, and cook, stirring constantly, until thickened, about 2 minutes. Reduce heat to medium, and whisk in mayonnaise, mustard, salt, and pepper until smooth. Add cheese, and stir until melted and smooth. Add broccoli, and stir to coat. Transfer to a lightly greased 13- x 9-inch broiler-proof baking dish, and cool to room temperature, about 30 minutes. Cover with aluminum foil, and chill until ready to bake, up to 1 day ahead.
Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, covered, until hot and bubbly, about 1 hour.
Place remaining 1 tablespoon butter in a medium-size microwavable bowl, and microwave on HIGH until melted, about 15 seconds. Add crackers and parsley, and stir to combine. Sprinkle evenly over casserole. Increase oven temperature to broil on HIGH, and broil casserole until top is golden brown, about 1 minute. Let stand 10 minutes before serving.
- 7 tablespoons unsalted butter, at room temperature
- 1/4 cup plain dry breadcrumbs
- Kosher salt
- One 6-ounce head of broccoli, finely chopped (1 1/2 cups)
- 1 cup packed baby spinach leaves (1 1/2 ounces)
- 3 tablespoons minced shallots
- 5 tablespoons all-purpose flour
- 1 3/4 cups whole milk
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 6 large egg yolks
- 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
- 7 large egg whites
- 1/4 teaspoon cream of tartar
Preheat the oven to 400°. Grease a 2-quart soufflé dish with 2 tablespoons of the butter and coat with the breadcrumbs, shaking out the excess.
In a medium saucepan, combine 1 1/2 cups of water with3/4 teaspoon of salt and bring to a boil. Add the chopped broccoli, cover and simmer over moderate heat until very soft, 8 to 10 minutes. Stir in the spinach and cook until just wilted, about 30 seconds. Using a slotted spoon, transfer the broccoli and spinach to a food processor and puree until nearly smooth cool.
Meanwhile, wipe out the saucepan and melt the remaining 5 tablespoons of butter in it. Add the shallots and cook over moderate heat, stirring, until softened, about 2 minutes.Add the flour and cook, whisking, until the roux starts to change color, about 3 minutes. Gradually whisk in the milk and bring to a boil. Cook over moderately low heat, whisking constantly, until thick, about 3 minutes. Scrape the mixture into a large bowl and whisk in the cayenne, black pepper and 1 1/4 teaspoons of salt let cool completely, about 15 minutes. Whisk in the cooled broccoli puree. Whisk in the egg yolks one at a time, then fold in the cheese.
In a large stainless steel bowl, using a hand mixer, beat the egg whites with the cream of tartar at medium-high speed until firm peaks form, about 2 minutes. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
Scrape the mixture into the prepared soufflé dish. Run your thumb around the dish&rsquos inside rim to wipe away any crumbs. Bake for 45 to 50 minutes, until the soufflé is puffed and well browned. Serve right away.
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Souffle seems scary to make because it is so light and airy and appears so fragile, but it is surprisingly easy to put together. Serve with a green salad for a simple, casual dinner.
- 1/4 cup butter
- 1/3 cup grated Parmesan cheese
- 3 cups broccoli florets
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cup milk
- 6 egg yolks
- 1 cup shredded Gruyere cheese
- 1/4 teaspoon dry mustard
- 8 egg whites
- 1/4 teaspoon cream of tartar
Nutritional facts Per serving: about
- Sodium 885 mg
- Protein 29 g
- Calories 477.0
- Total fat 33 g
- Cholesterol 381 mg
- Saturated fat 18 g
- Total carbohydrate 16 g
- Iron 14.0
- Folate 42.0
- Calcium 51.0
- Vitamin A 53.0
- Vitamin C 50.0
Grease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter sprinkle evenly with 2 tbsp (25 mL) of the Parmesan cheese. Set aside.
In saucepan of boiling salted water, cook broccoli until tender, about 5 minutes. Drain and chill in cold water. Drain and pat dry finely chop.
Meanwhile, in saucepan, melt remaining butter over medium heat. Whisk in flour, salt and cayenne pepper cook, whisking, for 2 minutes.
Gradually whisk in milk cook, whisking, until thickened, about 4 minutes. Remove from heat. Whisk in egg yolks, shredded Gruye cheese, remaining Parmesan cheese and mustard. Transfer to large bowl let cool for 10 minutes. Fold in broccoli.
In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into broccoli mixture fold in remaining whites.
Scrape into prepared dish. Bake on baking sheet in 375°F (190°C) oven until puffed and golden, about 55 minutes. Serve immediately.
Broccoli and Cheese Souffle
Cheese is always an excellent complement to broccoli. Wheel-shaped Gouda has a light yellow body and usually a golden orange wax rind.
- 2 cups chopped broccoli florets
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup milk
- 1 1/2 cup shredded Gouda cheese (6 oz/175 g)
- 4 eggs separated
Nutritional facts <b>Per serving:</b> about
- Sodium 574 mg
- Protein 21 g
- Calories 399.0
- Total fat 30 g
- Cholesterol 299 mg
- Saturated fat 17 g
- Total carbohydrate 12 g
- Iron 11.0
- Folate 22.0
- Calcium 39.0
- Vitamin A 35.0
- Vitamin C 42.0
In pot of boiling salted water, cook broccoli for 2 minutes or until tender-crisp. Drain and chill under cold running water.
In saucepan, melt butter over medium heat cook flour, thyme and pepper, stirring, for 1 minute. Gradually pour in milk cook, stirring, for about 5 minutes or until smooth and very thick. Remove from heat stir in cheese until almost melted.
Whisk 1/2 cup (125 mL) of the cheese mixture into egg yolks. Whisk back into saucepan. Fold in broccoli. Let cool completely. (Souffle be prepared to this point, covered and refrigerated for up to 12 hours. Cover and refrigerate egg whites let come to room temperature.)
Beat egg whites until stiff peaks form fold one-quarter of the whites into broccoli mixture fold in remaining whites. Spoon into 6- x 3-inch or 7- x 3-inch (1 L or 1.5 L) souffle-ish. Bake in 350°F (180°C) oven for about 1 hour or until golden brown and tester inserted in centre comes out clean.