1/2 c. mayonnaise
1/4 c. flour
1 1/2 c. milk
1 tsp. salt
1 (3 oz.) can grated Parmesan
4 separated eggs
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained

Combine mayonnaise and flour well. Cook, stirring constantly over low heat. Add milk and cook until thickened. Add salt and cheese. Continue cooking until cheese melts. Cool slightly. Stir in broccoli and slightly beaten egg yolks. Fold into stiffly beaten egg whites. Pour into a 1 1/2 quart casserole. With the tip of a spoon make a slightly indentation around the top of the souffle.

Bake at 300 degrees for 1 hour and 15 minutes. Serve immediately.