1 can condensed cream of broccoli soup
1 soup can milk
1/4 c. all purpose flour
1 tsp. dry mustard
1/2 tsp. ground red pepper
2 c. shredded cheddar cheese (8 oz.)
4 eggs, separated, whites at room temperature
1 (10 oz.) pkg. frozen chopped broccoli, thawed and squeezed dry

Heat oven to 350 degrees. Lightly grease 11 x 7 x 1 1/2 pan. Mix soup, milk, flour, mustard, and pepper in a saucepan until blended. Stir over medium 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 bowl until stiff peaks forms. Fold into broccoli mixture. Pour into prepared pan. Bake 45 minutes until top is golden and puffy and a knife inserted in center comes out clean. Cool 5 minutes before serving.