Cheddar Broccoli Soufflé

This broccoli and cheddar cheese soufflé doubles as both a meatless entrée or side dish.

Recipe Ingredients:

4 to 5 slices wheat bread
2 tablespoons vegetable oil
4 tablespoons wheat flour
1 1/3 cup milk
1 teaspoon salt
1 teaspoon mustard
1 pinch pepper
2/3 cup grated cheddar Cheese
2 cups chopped cooked broccoli
2 tablespoons finely minced onion
5 large eggs, separated

Cooking Directions:

1. Line bottom of soufflé dish with slices of bread or use deep casserole dish.
2. In a saucepan mix oil and flour. Heat slowly. Stir in milk until thickened. Add salt, mustard and pepper.
3. Remove sauce from heat. Add grated cheese. Stir until melted. Cool. Add chopped broccoli and onion, and let cool.
4. Add egg yolks one by one to broccoli mixture. Let mixture stand while you beat the egg whites until they hold firm peaks. Take a large spoon and gently fold in all of egg whites.
5. Turn into soufflé or casserole dish.
6. Bake in a preheated oven at 350°F (175°C) for 50 to 55 minutes. Do not open oven while soufflé is baking.

Makes 4 servings.

Recipe provided courtesy of Vermont Cheese Council.