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Broccoli Souffle Recipe

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This recipe for Broccoli Souffle, by , is from The Sherman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jo Sherman


1 large head of broccoli
1 small onion, cut in half
2 eggs
10 oz. can mushroom soup
⅓ mayonnaise
1 tbsp. of lemon juice
cup cashews
6 oz. of sharp cheddar cheese, grated (about cup)
6 oz. of mozzarella cheese, grated (about cup)

Preheat oven to 350F.
Grease a 2 quart microwave safe baking casserole dish.
In a food processor - insert metal blade.
Cut broccoli in 2 inch pieces.
Place in work bowl with onion and chop with 3 pulses.
Place in 2 quart microwave safe baking dish, add ⅓ cup water and cover with vented plastic wrap.
Cook on high setting in microwave for 6 minutes.
Place eggs, soup, mayonnaise and lemon juice in work bowl and pulse 3 to 4 times.
Add cashews and process 5 seconds.
Fold the soup mixture and half the grated cheeses into the cooked broccoli.
Transfer to the casserole dish and sprinkle top of mixture with the remaining cheeses.
Bake for 40 minutes.

Number Of Servings:
Number Of Servings:




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