Passover Broccoli Souffle

Chef’s Note

“Easy peasy side casserole for Passover.”








  • 2 (10ounce) packages frozen chopped broccoli
  • 3 eggs
  • salt and white pepper
  • 1 tablespoononion soup mix
  • 12 cupmayonnaise
  • pan dripping, for the pan
  • 2 tablespoonsmatzo meal, divided
  • Directions

  • Cook broccoli according to package directions. Drain thoroughly. Set aside.
  • In a mixing bowl, beat the eggs very well with salt, pepper (to taste), and onion soup mix; add the mayonaise and continue beating until well blended.
  • Stir in cooked broccoli.
  • Grease a 7 x 11 1/2 -inch baking pan. Dust lightly with 1 tablespoon of matzo meal.
  • Pour in the broccoli mixture and sprinkle with remaining tablespoon of matzo meal.
  • Bake at 350 degrees F for 40 to 50 minuetes, until top is golden.
  • Variation: Prepare a cream sauce using 3/4 cup of liquid from drained broccoli (or milk for dairy), 1 1/2 tablespoons margarine, and 3/4 tablespoon of potato starch.Add cream suce to the beaten eggs and proceed as above.
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