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

In a pan, mix together mayonnaise and flour, add milk gradually and cook over low heat stirring constantly until thick. Add salt and cheese, cooking until cheese melts. Let cool a bit, then add broccoli and beaten egg yolks. Beat egg white stiff and fold the mixture into them.

Pour everything into a 1 1/2 quart casserole. With the tip of a spoon, make a slightly indentation around the top of the souffle to form a top hat. Bake 1 hour 15 minutes at 300 degrees, and serve immediately.

NOTE: Instead of salt, 3/4 cup finely chopped ham can be substituted. Yield: 6.