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“I made this rich tasting souffle from a recipe I found in a Taste of Home magazine. I had it as a side to my Thanksgiving meal and it was a hit. Definitely could be eaten as a breakfast too.”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small skillet, saute mushrooms in butter until tender; set aside.
  2. In a large mixing bowl, beat cream cheese, eggs, milk and biscuit mix just until combined.
  3. Stir in the broccoli, cheeses, salt and mushrooms.
  4. Pour into a greased round 2-1/2 quart baking dish.
  5. Bake, uncovered, at 350°F for 50-60 minutes or until a knife inserted near the center comes out clean. Top will have a nice golden color.
  6. Let stand for 10 minutes before serving.

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