Souffleed Broccoli Casserole

 Ingredients:

• Vegetable oil spray
• kosher salt
• 4 broccoli crowns (about 2 pounds), cut into large florets
• 8 tablespoons (1 stick) salted butter
• 1/2 cup all-purpose flour
• 2 cups heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black peppern
• 1/2 white onion, grated
• 1 cup mayonnaise, preferably Hellman's
• 6 large eggs
• 8 ounces Baby Swiss cheese, grated (about 2 cups)

Directions:

1. Preheat the oven to 375 degrees. Spray a 9x13-inch baking dish with vegetable oil.
2. In a pot with a steamer insert (or in a large covered sauté pan fitted with an expandable steamer basket), bring 2 inches of water and 1 tablespoon salt to a boil. Prepare a large bowl of ice water. Add the broccoli to the steamer insert or basket, cover, and steam until tender, about 10 minutes. Transfer the broccoli to the bowl of ice water until cool. Drain well and coarsely chop the broccoli. Spread it evenly in the prepared baking dish.
3. In a large saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly for 1 to 2 minutes to remove the raw taste. Whisk in the cream and continue to whisk to work out the lumps. Add the garlic powder, 1 teaspoon salt, and the pepper and whisk constantly until the sauce thickens.
4. Remove from the heat and stir in the onion and mayonnaise.
5. In a medium bowl, whisk the eggs. Whisking constantly, add about 1/4 cup of the hot mixture to the eggs to temper them. Pour the warmed eggs into the saucepan and whisk to combine.
6. Pour the mixture into the prepared baking dish, completely covering the broccoli. Scatter the grated Swiss on top.
7. Bake until the center is set when the dish is gently nudged, 35 to 40 minutes. Let stand for 5 minutes, then serve directly from the dish.
8. The casserole is best served the day it is made. Store leftovers in a covered container in the refrigerator for up to 2 days.

Makes 10 to 12 servings.

Recipe from the kitchen of Joanna Gaines.