Sunday, November 6, 2011

Broccoli Souffle

1/2 C. mayonnaise
1/2 C. sour cream
1 C. sharp grated cheese
1 tsp. salt
1/2 tsp. pepper
1 large bundle of broccoli, cut into florettes, cooked, drained and chopped
1 can cream of broccoli soup
4 eggs, beaten
1 small onion, grated

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 1 1/2 qt. casserole dish. Sit casserole dish in a pan of water. Bake 45 min. or until a knife inserted at center comes out clean.

Broccoli Souffle


1 comment:

  1. This is adapted from my aunt's recipe. I like to combine shredded Swiss and cheddar cheeses for a little extra umph.

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