Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c BROCCOLI, COOKED AND CHOPPED 1 c MILK
1/4 c BUTTER 1 c SHREDDED CHEDDAR CHEESE
1/4 c ALL-PURPOSE FLOUR 4 ea EGGS

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 TILL THICKENED AND BUBBLY. COOK AND STIR 1 TO 2
MINUTES MORE. STIR IN CHEESE TILL MELTED. REMOVE FROM HEAT. STIR
IN FINELY CHOPPED BROCCOLI. SEPARATE EGGS. BEAT YOLKS TILL THICK AND
LEMON COLORED; SLOWLY STIR IN HOT MIXTURE. WASH BEATERS. BEAT EGG
WHITES TILL 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. NOTE: 10 OZ OF BRUSSELS SPROUTS; OR 2 CUPS OF CAULIFLOWER; OR
1 CAN OF TUNA (DRAINED); OR 1 CAN OF SALMON MAY BE SUBSTITUTED.

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