1 lb. fresh or 10 oz. pkg. frozen broccoli
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 c. milk
1/4 c. grated Parmesan cheese
4 eggs, separated
Mushroom sauce

Microwave broccoli in 1 tablespoon water for 9 minutes. Drain. Add butter and microwave 1 minute. Remove 2 tablespoons broccoli and set aside.

Blend flour and salt into remaining broccoli; stir in milk. Microwave 2-3 minutes. Let set 1 minute. Stir in Parmesan cheese.

Beat egg yolks until thick and lemon colored; stir into broccoli mixture. Beat egg whites until stiff. Fold into broccoli.

Pour mixture into ungreased 1 quart souffle dish. Microwave 8 minutes, turning 1/2 turn after 4 minutes. Top with reserved broccoli and microwave 1 minute longer or until knife inserted comes out clean. Serve with mushroom sauce.