Broccoli Souffle Casserole Recipes

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DECADENT BROCCOLI SOUFFLE



Decadent Broccoli Souffle image

I combine fresh broccoli with cheddar cheese for a stunning side dish that appeals to everyone...even kids!-Elaine Luther, Homosassa, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

3 large eggs
4 tablespoons butter, divided
2 bunches broccoli
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
2 cups shredded cheddar cheese, divided
1 teaspoon Dijon mustard
2 tablespoons dry bread crumbs

Steps:

  • Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining 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. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 205 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 321mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

BROCCOLI SOUFFLE



Broccoli Souffle image

"This golden-crowned souffle puffs up elegantly into an airy treat," assures Clem Hood of North Battleford, Saskatchewan. "Guests will delight in its fluffy texture and luscious taste. It's a great way to dress up everyday broccoli."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 7

3 cups frozen chopped broccoli, thawed and drained
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1/4 cup grated Parmesan cheese
4 eggs, separated

Steps:

  • In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted. , In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture. , Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts :

BROCCOLI SOUFFLE



Broccoli Souffle image

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.

Provided by Heather

Categories     Side Dish     Vegetables     Broccoli

Time 1h10m

Yield 10

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 6.4 g, Cholesterol 69.3 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 227.2 mg, Sugar 2.2 g

BROCCOLI SOUFFLE



Broccoli Souffle image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 11

2 (10-ounce) packages frozen chopped broccoli
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon grated nutmeg
6 egg yolks beaten
1/4 teaspoon cream of tartar
8 egg whites beaten stiff

Steps:

  • Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
  • Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

BROCCOLI CHEESE SOUFFLE



Broccoli Cheese Souffle image

Make and share this Broccoli Cheese Souffle recipe from Food.com.

Provided by FLFroggie

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, finely chopped
4 tablespoons butter
4 tablespoons flour
1/2 cup milk
1 dash nutmeg
1 cup cheddar cheese, grated
1 cup fresh broccoli florets, finely chopped
3 egg whites, whipped into fluffy mounds

Steps:

  • Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
  • Steam broccoli florets until tender.
  • Melt butter in medium sauce pan.
  • Add flour to melted butter until smooth.
  • Slowly stir in milk.
  • Once mixture is smooth add onion, nutmeg and cheese.
  • Add broccoli to mix.
  • Whipp egg whites into soft peaks.
  • Slowly fold in cheese mixture, do not stir.
  • Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
  • Place dish in pan with water, bake for 50-60 minutes.

Nutrition Facts : Calories 195.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 43, Sodium 212.7, Carbohydrate 7.8, Fiber 0.4, Sugar 1, Protein 8.3

PAULA DEEN'S BROCCOLI CASSEROLE



Paula Deen's Broccoli Casserole image

On the day before Thanksgiving I got a frantic call from my best friend. She needed Paula Deen's Broccoli Casserole recipe! I looked on Zaar and couldn't find it so I am posting it now. She says it is the BEST broccoli casserole. I have to take her word for it since I haven't made it.

Provided by mary winecoff

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F
  • Spray a 13 x 9 inch baking dish with cooking spray.
  • In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
  • Mix well.
  • Place the mixture in pan.
  • Top with crushed crackers and pour the melted butter evenly over crackers.
  • Bake for 35 minutes or until set and browned.

BROCCOLI SOUFFLE



Broccoli Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 35m

Yield Serves 8

Number Of Ingredients 7

1 1/2 pound trimmed broccoli (one medium-size bunch)
1/2 cup ricotta cheese
Freshly grated nutmeg
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
8 eggs, separated
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Slice broccoli stalks into 3 or 4 pieces, lengthwise, to speed cooking. Boil in lightly salted water until soft. Drain well.
  • Place broccoli in food processor or blender with ricotta. Puree briefly. Add nutmeg, salt, black pepper and cayenne pepper. Puree thoroughly. You should have about 3 cups. Transfer to bowl.
  • Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

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