4 Frozen packages (10 ounce) broccoli or equivalent fresh broccoli (About two pounds)
0.5 Cup of finely chopped onion
1 Stick of butter
4 Tbsp flour
1 Cup of water
2.5 Cups of cubed Velveeta (16 ounces)
6 Eggs, well beaten
Bread crumbs
Cook It
Thaw and drain broccoli, or chop up your fresh broccoli
Pre-heat oven
300°f if using a glass dish
325°f if using a metal dish or pan
Sauté the onion using all the butter
Add flour and water, stir well
Add in the Velveeta, continue stirring until smooth and creamy
Stir in the broccoli
Gently stir in eggs, off heat
Transfer this mixture to your baking dish/pan, top with bread crumbs
Bake for 45 minutes, the soufflé should firm up; shake pan to check
Note: I’ve cooked this at sea-level and at an elevation of 5,280 feet, with the same results. Any higher than a mile high elevation and you may have to adjust cooking time/temps.