Broccoli Cheddar Puff
Instructions:
Serve this golden puff as a side dish or as the star of a holiday brunch. 5 tablespoons butter or margarine 6 tablespoons all-purpose flour 1â„2 teaspoon salt 1â„8 teaspoon ground red pepper (cayenne) 21â„4 cups milk 8 ounces sharp Cheddar cheese, shredded (2 cups) 2 boxes (10 ounces each) frozen chopped broccoli, thawed and squeezed dry 7 large eggs, separated 11â„2 cups coarse soft fresh bread crumbs (about 3 slices firm white bread)
Prep: 35 minutes Bake: 40 minutes
- In 4-quart sauce pan, melt 4 tablespoons butter over medium-low heat. Stir in flour, salt, and ground red pepper until blended; cook 1 minute, stirring. Gradually stir in milk; cook until mixture boils and thickens, stirring frequently. Stir in Cheddar; cook just until melted. Remove from heat. Stir in broccoli.
- In small bowl, with fork, lightly beat egg yolks. Stir in about 1â„2 cup cheese sauce. Gradually pour eggyolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly.
- Meanwhile, preheat oven to 325°F. Grease shallow 31â„2-quart ceramic casserole or 13" by 9" glass baking dish. In microwave-safe small bowl, heat remaining 1 tablespoon butter in microwave oven on High 15 to 20 seconds or until melted, swirling bowl once. Add bread crumbs; stir until well combined.
- In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.
- Pour mixture into prepared casserole. Sprinkle crumb mixture on top. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.
- Makes 15 accompaniment servings.