Tuna Broccoli Soufflé Recipes

TUNA SOUFFLE

Steps:

• Melt margarine, stir in flour and salt; remove from heat. Gradually stir in milk, keeping smooth. Return to moderate heat, stirring constantly. Cook until sauce thickens and comes to boil. Remove from heat. Add onions and cheese. With whisk beat in yolks, one at a time. Stir in tuna, parsley and mushrooms. Cool 10 minutes. Beat egg whites until they hold stiff peaks. Fold into tuna mixture. Turn into ungreased 2 quart souffle dish or large Corningware casserole. Bake in preheated 350℉ (180℃) F oven until top is golden and knife comes out clean, 45 to 50 minutes.

DECADENT BROCCOLI SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
• Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

TUNA-BROCCOLI SOUFFLé

Steps:

• Heat oven to 400°F.
• Grease 1-1/2-qt. souffle dish; sprinkle with 2 Tbsp. cereal.
• Bring milk just to boil in large saucepan on high heat. Gradually stir in remaining cereal; cook 2 to 3 min. or until thickened, stirring constantly. Add broccoli, tuna and cheese; mix well. Stir in egg product. Spoon into prepared dish.
• Bake 30 min. or until top is puffed and golden brown. Serve immediately.

BROCCOLI SOUFFLE

Steps:

• In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted. , In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture. , Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

BROCCOLI CHEESE SOUFFLE

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.

TUNA AND CHEESE SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• Chill 4 individual souffle dishes, each with 1 1/2-cup capacity.
• Melt 1 tablespoon of butter in saucepan and add onion. Cook, stirring, until wilted. Add tuna and cook, stirring, until warm. Put mixture on a board and chop until coarse-fine.
• Meanwhile, bring milk barely to simmer and remove from heat.
• Remove souffle dishes and brush inside of each with butter, using total of 2 tablespoons. Sprinkle inside of each dish with tablespoon of grated cheese. Chill.
• Melt 3 tablespoons of butter and add flour, stirring rapidly with wire whisk. When blended and smooth, add milk, stirring rapidly with whisk. Stir until thickened and smooth. Blend cornstarch and water and stir into simmering mixture. Add mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
• Add egg yolks while beating briskly with whisk. Cook 5 seconds, no longer, and remove from heat, beating. Scrape mixture into mixing bowl. Stir in tuna mixture. Set aside briefly to cool slightly.
• Beat egg whites until stiff.
• Fold cheese cubes into sauce mixture. Add about 1/3 of beaten whites and beat in rapidly until well distributed. Add remaining whites to mixture and fold in with plastic spatula.
• Fill souffle dishes with mixture and smooth tops. Run thumb at a depth of about 1/2 inch neatly around inside of each dish to clean the top. Arrange dishes on baking sheet and place in oven. Bake 20 minutes until well puffed and golden brown on top. Serve immediately.