Broccoli Soufflé

By BuffieBelinda

This is one my families oldest recipes and probably the most favorite. It was given to my mother by her best friend. I cannot remember a holiday where it was not on the table. Now, my nieces insist it be made, and I usually have to triple it-there is never enough! I have changed the original over the years and feel I have finally found the perfect balance. However, we recently bought pepper jack cheese by accident, which turned out to be a happy accident. It was delicious that way, too. Even if you hate broccoli, don't knock this one till you try it ~ you might be just surpised; I have converted many broccoli haters with this one!

Ingredients

• 1 16oz bag of frozen broccoli florets - thawed
• 1 can cream of mushroom soup
• 1 cup mayo
• 1 cup jack cheese - shredded
• 2 eggs (beaten)
• 1/2 cup Kraft grated parmesan cheese

Preparation

Step 1

1. Pulse broccoli in a food processor until it is in small bits
2. Mix all ingredients, except parmesan cheese, in a bowl
3. Place into a greased casserole dish
4. Bake a 375° for 45 minutes
5. Sprinkle parmesan cheese on top and bake for 15-20 more minutes until the parmesan cheese is a deep golden brown that forms a crust, and the mixture does not giggle when the dish is shaken.