1 can (10 3/4 oz.) cream of broccoli soup
1 soup can milk
1/4 c. all-purpose flour
1 tsp. dry mustard
1/4 tsp. ground red pepper
2 c. (8 oz.) shredded Cheddar cheese
4 lg. eggs, yolks & whites separated, whites brought to room temperature
1 pkg. (10 oz.) frozen, chopped broccoli, thawed & squeezed dry

Heat oven to 350 degrees. Lightly grease an 11 x 7 x 1 1/2 inch baking dish. Mix soup, milk, flour, mustard and pepper in a 3 quart saucepan until blended. Stir over medium high heat until almost boiling. Remove from heat; add cheese and stir until melted. Stir in egg yolks and broccoli until blended; cool slightly.

Beat egg whites in a medium sized bowl with electric mixer until stiff peaks form when beaters are lifted. Fold into broccoli mixture. Pour into prepared dish. Bake 50 minutes until top is golden and puffy and a knife inserted in center comes out clean. Cool 5 minutes before serving. Makes 8 side dish servings.