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

Combine mayonnaise and flour; mix well. Gradually add milk; cook, stirring constantly over low heat 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 mixture into 2 quart casserole. With tip of spoon, make slight indentation around top of souffle to form a top hat. Bake at 300 degrees for 1 hour and 15 minutes.