Broccoli Souffle

Ingredients

2 packages (10 ounces each) frozen chopped broccoli
1 1/2 cups Roberts Milk
6 tablespoons Roberts Butter
3/4 cup bread crumbs
3/4 cup mayonnaise
1 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 Roberts Eggs, separated

Preparation

Cook broccoli according to package directions; drain well. Simmer milk, butter and bread crumbs together in a saucepan for 5 minutes. Combine mayonnaise, drained broccoli and seasonings; add to milk and crumbs. Beat egg yolks until lemon-colored; beat egg whites until stiff. Fold egg yolks into egg whites; fold broccoli mixture into egg mixture. Pour into an ungreased souffle dish or 2 1/2 quart baking dish; place dish in a pan of hot water in oven. Bake at 325° for 60 to 65 minutes.

Recipe Contributed By: Felicia Schrier Lincoln, Nebraska

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.