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BROCCOLI SOUFFLÉ Recipe

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This recipe for BROCCOLI SOUFFLÉ, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
This is our family’s version of Green Bean Casserole. This makes a full 200 hotel pan. We have a big family, easily halved or quartered. Even the kids eat their Broccoli with this dish.

5 large heads broccoli, trimmed into small floret’s, cooked al dente, or 8 boxes frozen chopped, thawed.
4 cans Cream of Mushroom soup
6 cups Shredded Sharp Cheddar cheese
16 large beaten eggs
4 cups Mayonnaise
2 cans sliced water chestnuts
Optional crumbled bacon for top.

Directions:
Directions:
Mix, soup, eggs, mayo and 4 cups cheese all together, fold in broccoli and water chestnuts and spoon into buttered baking pan, Bake at 350 for about 45 minutes, top with remaining cheese and bacon and bake for 15 minutes more until firm. Let set at least 15 minutes before serving

 

 

 

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