Broccoli Souffle

• 1/2 cup Mayonnaise
• 1/4 cup Flour
• 1 1/2 cups Milk
• 1 teaspoon Salt
• 3 ounces Parmesan cheese, grated
• 10 ounces Broccoli; chopped, thawed
• and drained
• 4 Eggs, separated

Combine mayonnaise and flour, mix well. Gradually add milk; cook stirring constantly over low heat until thickened. Add salt and cheese, continue cooking until cheese melts. Cool slightly; stir in broccoli and slightly beaten egg yolks. Fold in stiffly beaten egg whites; pour mixture into 1-1/2 quart casserole. With tip of spoon, make slight indention around top of souffle to form a top hat. Bake at 300 degrees for 10 hour and 15 minutes. Serve immediately.
Variation: add 3/4 cup finely chopped ham and omit salt.