Broccoli Souffle


This recipe is from my mom's fabulous collection. Without fail, I serve it every holiday and the dish gets emptied every time. It's a clever way to get kids to eat broccoli. --Marilyn Rockwell, Lynden, Washington

Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins
8 servings


  • 6 eggs

  • 2 teaspoons dry bread crumbs

  • ½ cup butter or margarine

  • ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 cups milk

  • 4 cups cooked chopped broccoli

  • 2 tablespoons chopped onion

  • 1 cup mayonnaise*

  • ½ cup shredded Cheddar cheese


  1. Separate the eggs. Let yolks and whites stand at room temperature for up to 30 minutes. Grease a 2-1/2-qt. souffle dish and dust with bread crumbs; set aside.

  2. In a saucepan, melt 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. Stir in broccoli and onion. Remove from the heat; stir in egg yolks until combined. Cool slightly. Stir in mayonnaise.

  3. In a mixing bowl, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into the broccoli mixture. Fold in remaining whites. Transfer to prepared souffle dish. Sprinkle with cheese if desired.

  4. Bake at 325 degrees F for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a meat thermometer reads 160 degrees F. Serve immediately.


Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.