3 tbsp. butter or reg. butter
3 tbsp. flour
1 c. 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 c. 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 quart souffle dish. Set in shallow baking pan. Add hot water to pan to 1/2 inch depth.

Bake in 350 degree oven 1 hour or until puffy. Makes 6 to 8 servings.

Note: Unbaked souffle can be frozen. Pour mixture into foil lined 2 quart 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 degree oven 45 minutes. Remove foil. Bake 1 more hour or until puffy.