Name: Broccoli Soufflé
Prep time: 15 min
Cook time: 45 min
Total time: PT-488790H45M49S
Cuisine: American
Ingredients: 1 (14-ounce) bag frozen chopped broccoli, thawed; 1/4 cup margarine; 1/4 cup all-purpose flour; 1 cup milk; 2/3 cup mayonnaise; 3 eggs, beaten; 3 tablespoons chopped onion; Salt and ground black pepper to taste; 1/2 cup shredded Cheddar cheese

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This Broccoli Soufflé is a comforting, creamy, and cheesy side dish that’s perfect for family dinners, holiday gatherings, or potlucks. With tender broccoli, a velvety sauce, and a golden cheesy topping, this recipe brings together simple ingredients in an elegant way.

Why You’ll Love This Recipe

A delicious way to serve vegetables that even picky eaters will enjoy.
Rich, creamy texture with a light and fluffy finish.
Easy to prepare with simple pantry ingredients.
Makes a beautiful side dish for Thanksgiving, Christmas, or Sunday dinner.
Perfect balance of savory flavors with just the right amount of cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (14-ounce) bag frozen chopped broccoli, thawed
1/4 cup margarine
1/4 cup all-purpose flour
1 cup milk
2/3 cup mayonnaise
3 eggs, beaten
3 tablespoons chopped onion
Salt and ground black pepper to taste
1/2 cup shredded Cheddar cheese

Directions

Preheat oven to 350°F (175°C).
Place broccoli in a steamer insert over boiling water. Cover and steam until tender, 2 to 4 minutes.
In a saucepan, melt margarine over medium heat. Stir in flour and cook briefly. Slowly whisk in milk and cook, stirring, until sauce thickens, about 10 minutes.
In a baking dish, combine steamed broccoli, mayonnaise, eggs, and onion. Stir in the prepared sauce. Season with salt and pepper.
Bake for 30 minutes.
Sprinkle shredded Cheddar cheese on top and continue baking for about 15 minutes, until the soufflé is set and cheese is melted and golden.
Serve hot.

Servings and timing

Yield: 10 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Use fresh broccoli instead of frozen for a slightly firmer texture.
Swap mayonnaise with sour cream or Greek yogurt for a tangier flavor.
Add a pinch of nutmeg to the sauce for a classic soufflé touch.
Try Swiss, Gruyère, or Monterey Jack cheese in place of Cheddar.
Mix in mushrooms or cauliflower for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F (160°C) until warmed through, about 15 minutes.
Avoid microwaving, as it may make the soufflé watery.
This dish does not freeze well due to the creamy texture.

FAQs

Can I make this soufflé ahead of time?

Yes, you can prepare the mixture and refrigerate it before baking. Bake just before serving for best results.

Can I use fresh broccoli instead of frozen?

Yes, just steam fresh broccoli florets until tender before using.

Is mayonnaise necessary in this recipe?

It adds richness and helps with texture, but you can substitute sour cream or Greek yogurt.

Can I make it gluten-free?

Yes, use a gluten-free flour blend when making the sauce.

How do I know when the soufflé is done?

It should be golden on top, set in the center, and puffed slightly.

Can I use a different cheese?

Absolutely—Swiss, Gruyère, or Monterey Jack all work beautifully.

Why is my soufflé watery?

This can happen if the broccoli isn’t drained well or if too much liquid was added to the sauce.

Can I freeze broccoli soufflé?

It’s not recommended, as the texture changes when thawed.

Can I add protein to make it a main dish?

Yes, cooked chicken or turkey pieces can be mixed into the soufflé.

Is this recipe kid-friendly?

Yes, most kids enjoy the creamy, cheesy flavor, especially if you chop the broccoli finely.

Conclusion

Broccoli Soufflé is a warm and comforting dish that turns simple ingredients into something special. Creamy, cheesy, and satisfying, it’s perfect for holidays, dinner parties, or even a weeknight meal. Serve it alongside roasted meats or as part of a vegetarian spread for a dish that’s sure to impress.

Maggie