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Broccoli Souffle

Total Time

Prep: 30 min. Bake: 30 min.


6 servings

Updated: Sep. 26, 2022
"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."


  • 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


  1. 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.
  2. 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.
  3. 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.

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