|Frozen chopped broccoli||10 Ounce (1 Package)|
|All purpose flour||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg whites||4 , stiff beaten|
|Mushroom sauce||1⁄2 Cup (8 tbs)|
Drain very thoroughly.
(Chop large pieces.) Add butter to broccoli; cook and stir over high heat till butter is melted and moisture is evaporated.
Reserve 2 tablespoons broccoli.
Blend in flour and salt; add milk all at once.
Cook and stir over medium heat till mixture thickens and bubbles.
Remove from heat; stir in grated Parmesan cheese.
Beat egg yolks till thick and lemon-colored.
Add broccoli to egg yolks, stirring constantly; pour over egg whites; fold together thoroughly.
Pour into ungreased 1-quart souffle dish.
Bake at 350° for 20 minutes; ring souffle top with reserved broccoli.
Bake 15 minutes longer or till knife inserted comes out clean.