Best Broccoli Cheese Soufflé Recipes

BROCCOLI CHEESE SOUFFLE

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.

BROCCOLI CHEESE SOUFFLé

Steps:

• Separate the eggs. Let yolks and whites stand at room temperature for up to 30 minutes. Grease a 2-1/2-qt. souffle dish and dust with bread crumbs; set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil cook and stir for 2 minutes or until thickened. Stir in broccoli and onion. Remove from the heat; stir in egg yolks until combined. Cool slightly. Stir in mayonnaise., In a bowl, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into the broccoli mixture. Fold in remaining whites. Transfer to prepared souffle dish. Sprinkle with cheese if desired., Bake at 325° for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a thermometer reads 160°. Serve immediately.

HAM, BROCCOLI AND CHEESE SOUFFLE

Steps:

• Lightly butter a 9x9 baking pan.
• Line pan with 1/2 the bread cubes.
• Mix the cheeses together,reserving 1/4 cup for topping, and layer 1/2 the cheese on top of the bread.
• Sprinkle the ham and broccoli over the cheese.
• Top with the remaining cheese, then the bread cubes.
• Mix well the eggs, milk, mustard and seasonings and pour over the bread.
• Top with the 1/4 cup cheese.
• Cover with foil and refrigerate overnight if desired.
• Preheat oven to 375 degrees F.
• Mix cornflakes and melted butter and spread on top of casserole.
• Bake 25 minutes covered, then uncover and bake 10-15 minutes more.

BROCCOLI & GOAT CHEESE SOUFFLE

Steps:

• Preheat oven to 375°F Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
• Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
• Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
• eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
• Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.

BROCCOLI & GOAT CHEESE SOUFFLé

Steps:

• Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.2Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.3Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.4Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.5Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately. - See more at: http://www.lifescript.com/food/healthy_recipes/recipe_collections/meatless/10_low-cal_vegetarian_entrees/4.aspx#sthash.1wZQgb5S.dpuf