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    BROCCOLI SOUFFLE WITH CHEDDAR CHEESE


    Source of Recipe


    Aunt Saunny

    Heat oven to 35O degrees. Cook 2 cups broccoli florets in salted boiling water 3 min. Drain, chop. Combine 1 3/4 cups shredded Cheddar cheese, 1 tsp. basil, and 1/2 cup plain Melba toast crumbs. Add 8 eggs beaten, 1 1/4 cups milk and
    broccoli. Pour into greased 1 1/2 quart souffle dish fitted with 1 inch wax paper collar. Top with 1/4 cup Cheddar cheese. Place in roasting pan, fill pan halfway with hot water. Bake 1 hour or until puffed. GARNISH WITH A ROSEMARY
    SPRIG. Makes 8 servings.*
 

 

 

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