37 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 2 star values: 1
  • 3 star values: 1

Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.

Heather
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

225 calories; 20.1 g total fat; 69 mg cholesterol; 227 mg sodium. 6.4 g carbohydrates; 5.8 g protein; Full Nutrition


Reviews (32)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/28/2015
I used fresh broccoli and halved the recipe for one person. Delicious!
(3)

Most helpful critical review

Rating: 4 stars
11/10/2017
Saute the onion in the butter before you make the roux. Cut down the flour to two tablespoons then follow as directed except add 1/2 c shredded cheese to the mixture. Sprinkle another 1/2 c on top after you've turned everything out into the casserole.
(5)
37 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 2 star values: 1
  • 3 star values: 1
Rating: 4 stars
11/10/2017
Saute the onion in the butter before you make the roux. Cut down the flour to two tablespoons then follow as directed except add 1/2 c shredded cheese to the mixture. Sprinkle another 1/2 c on top after you've turned everything out into the casserole.
(5)
Rating: 5 stars
12/28/2015
I used fresh broccoli and halved the recipe for one person. Delicious!
(3)
Rating: 4 stars
03/20/2017
Pretty good. I added extra onion but should have added even more. Don't leave out the salt!
(1)
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Rating: 5 stars
01/01/2019
I don’t like broccoli and I couldn’t stop eating this!!! Delicious!
(1)
Rating: 4 stars
06/10/2017
Very Good
(1)
Rating: 5 stars
09/28/2016
This recipe is great as is! Next time will add chicken and could probably make it a dinner in a dish!
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Rating: 4 stars
02/13/2018
I love this recipe! Doubled it for company. Added s & p and some fresh garlic. Major yum and well liked. Printed out the recipe for guests
Rating: 4 stars
12/16/2017
This was a very good broccoli souffle. It's the first time I've ever made one. I found this recipe easy to follow and forgiving of minor mis-steps. Leftovers kept well and reheated in the oven nicely. I made mine with fresh chopped steamed broccoli. Next time I might add a few touches of my own to add a little more flavor as I found the taste just a wee bit on the bland side. It was one of those deals where the first bite or two tasted a little bland but the more you ate the better it tasted...lol. I'll be keeping this as my basic broccoli souffle recipe.
Rating: 5 stars
06/25/2016
No subs. Just as is. Not a huge fan of broccoli but went back for thirds! Awesome!!!