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Broccoli Souffle Squares


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  • 2 (8 02.) cans crescent rolls
  • 2 (10 1/2 oz.) pkg. frozen broccoli, chopped
  • 2 eggs, beaten
  • 1 c. mayonnaise
  • 1 (10 1/2 oz.) can cream of mushroom soup
  • 1 med. onion, diced
  • 8 oz. sharp Cheddar cheese, grated & divided
  • Dash of Tabasco sauce
  • Dash of salt



Step 1

Preheat oven to 375°. Spread crescent rolls out on cookie sheet or jellyroll pan. Pinch seams together Cook broccoli according to package directions. Drain very thoroughly. In large bowl, combine broccoli, eggs, mayonnaise, soup, onion. 5 ounces cheese. Tabasco sauce and salt; mix well. Pour over crescent rolls. Spread evenly Top with remaining cheese. Bake until golden brown. 20 to 30 minutes. Cool slightly Refrigerate. When cold, cut in bite-size squares at this point. Cover. with plastic wrap and foil. Refrigerate to serve later or freeze. Reheat, covered with foil, 20 minutes at 375°. Yield: 56 inch squares.

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