Danielle Jensen

BROCCOLI SOUFFLE

2 cups cooked finely chopped broccoli

1/4 cup butter

1/4 cup flour

1 cup milk

1 1/2 cup shredded cheddar cheese

4 eggs, separated

Melt butter;stir in flour and 1/2 teas. salt. Cook afew minutes. Add milk alittle at a time to prevent lumping. Cook and stir still thickened.Stir in cheese till melted. Stir in broccoli.

Beat egg yolks until thick and lemony colored. Slowly stir into broccoli mixture.

Beat egg whites till stiff peaks form. Fold into broccoli mixture

Turn into ungreased 2 quart souffle dish. Bake at 350 for 35-40 minutes or till knife inserted is clean.

This is delicious believe me. Everyone will love it - even kids and people who don't like broccoli. One Thanksgiving it was the only thing my friends 3 kids would eat. I never fail to make it every Thanksgiving and Xmas - if I didn't my family and friends would be disappointed.

P.S. You can use any veggie you like;the original recipe was with brussell sprouts!!!