"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Broccoli Souffle Recipe

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This recipe for Broccoli Souffle, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
White, Hilda
Added: Monday, October 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg frozen broccoli
10 slices of bread
8 oz grated extra-sharp cheese
2 c. milk
1/4 c. chopped onion
1 tsp salt
Parmesan cheese
pepper
dill weed
4 eggs

Directions:
Directions:
Spray a souffle dish with butter. Thaw and drain the broccoli well. Cut the crust off of the bread. Place half of the bread on the bottom of the dish. Cover with half of the sharp cheese, then broccoli. Sprinkle on some Parmesan and dill weed. Cover with remaining sharp cheese and top with bread. Mix the milk, onion, eggs, salt and pepper. Pour over the casserole. Let stand for at least one hour, then sprinkle with Parmesan cheese. Bake in a 325F oven for 1 hour. Let stand 1/2 hour before serving.

Personal Notes:
Personal Notes:
Recipe can be doubled

 

 

 

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