3 tbsp. Butter or Regular butter
3 tbsp. Flour
1 cup Milk
1/4 tsp. Salt
1/8 tsp. Pepper
1/2 lb. American Cheese, Shredded (2 c.)
1 (10 oz.) pkg. Frozen Chopped Broccoli, Thawed
1/2 cup Finely Chopped Onion
3 Egg Yolks, Beaten
3 Egg Whites, Stiffly Beaten

Melt butter in saucepan; stir in flour. Add milk, salt and pepper; cook, stirring constantly, 5 minutes. Add cheese; stir until melted. Fold in broccoli, onion and egg yolks. Gently fold in egg whites. Pour into 2-qt. souffle dish. Set in shallow baking pan. Add hot water to pan to 1/2-inch depth.

Bake in 350 oven for 1 hour or until puffy.

Makes 6 to 8 servings.

Note: Unbaked souffle can be frozen. Pour mixture into foil-lined 2-qt. souffle dish. Cover and freeze.

When frozen, remove from dish. Wrap completely with aluminum foil; return to freezer. To serve frozen souffle: Remove foil. Place in souffle dish. Set in shallow baking pan. Add hot water to pan to 1/2-inch depth. Cover with foil.

Bake in 350 oven 45 minutes. Remove foil.

Bake 1 more hour or until puffy.