Puffed Broccoli-Cheese Casserole

• 1 can cream of broccoli soup
• 1 soup can milk
• 1/4 c. flour
• 1 tsp. dry mustard
• 2 c. shredded cheese (8 oz.)
• 4 large eggs, separated (room temperature)
• 1 (10 oz.) pkg. frozen, chopped broccoli, thawed and squeezed dry

1. Heat oven to 350u0b0.
2. Lightly grease an 11 x 7 x 1 1/2-inch pan. Mix soup, milk, flour, mustard and pepper, stirring over medium heat until almost boiling.
3. Remove from heat.
4. Add cheese and stir until melted.
5. Stir in beaten egg yolks and broccoli until blended.
6. Beat egg whites until stiff peaks form when beaters are lifted.
7. Fold into broccoli mixture.
8. Pour into prepared
9. dish. Bake 50 minutes or until top is golden and puffy and an inserted knife comes out clean.
10. Cool 5 minutes before serving.
11. Serves 8.

cream of broccoli soup, milk, flour, dry mustard, shredded cheese, eggs, broccoli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536237 (may not work)