| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Broccoli, Casseroles, Cheese, Eggs |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Cream of broccoli soup |
| 1 |
|
Soup can milk |
| 1/4 |
c |
Flour |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Ground red pepper |
| 2 |
c |
Shredded Cheddar cheese |
| 4 |
lg |
Eggs; separated, whites at room temp |
| 10 |
oz |
Frozen chopped broccoli or cauliflower; thawed, dried OR equivalent fresh, parboiled |
INSTRUCTIONS
Heat oven to 350 F. Lightly grease an 11x7" baking dish. Mix soup, milk,
flour, mustard and pepper in 3 quart saucepan until blender. Stir over
Med-High heat until almost boiling. Remove from heat. Add cheese and stir
until melted. Stir in egg yolks and broccoli or cauliflower until blended.
Cool slightly. Beat egg whites in a medium bowl with electric mixer until
stiff peaks form when beaters are lifted. Fold into broccoli mixture .pour
into prepared dish. Bake for 50 minutes until top is golden and puffy and a
knife inserted in center comes out clean. Cool for 5 minutes before
serving.
Recipe By : Woman's Day Magazine/bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #294
Date: Mon, 11 Nov 1996 08:35:52 -0500
From: Roberta Banghart <bobbi744@sojourn.com>
Serving Ideas : Delicious with roast turkey.
NOTES : When using cauliflower, use mild or medium Cheddar cheese.
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