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Broccoli Puff


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  • 1/2 cup chopped onion
  • 2 tbsp margarine
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 cups cooked rice
  • 1 (10 ounce) package frozen chopped broccoli, cooked and well-drained
  • 1 tsp Worcestershire sauce
  • 1/4 tsp thyme
  • 2 cups grated Cheddar cheese
  • 4 eggs, separated


Servings 4


Step 1

Saute onions in margarine until tender. Stir in soup, rice, broccoli and seasonings. Turn into a greased shallow 2-quart casserole. Bake at 400 F for 20 minutes. Meanwhile, beat egg yolks until thick and lemon colored; add cheese. Beat egg whites until soft peaks form; fold in egg yolk mixture. Remove casserole from oven; stir. Spread egg mixture over top. Bake 15 minutes longer or until golden brown.


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