STOUFFER'S SPINACH SOUFFLé
This Stouffer's Spinach Soufflé copycat is the perfect side dish for the holidays or a weeknight meal made with frozen spinach, cream and Parmesan!
Provided by Sabrina Snyder
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and spray an 8x8 baking dish with vegetable oil spray.
- With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs 2 to 3 minutes until foamy.
- Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt and pepper and whisk until well combined.
- Add the mixture to your baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.
Nutrition Facts : Calories 186 kcal, Carbohydrate 6 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 314 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPINACH SOUFFLE
Make and share this Spinach Souffle recipe from Food.com.
Provided by Bev I Am
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Beat egg yolks until thick and lemon-colored.
- Stir into hot white sauce along with spinach and cheese.
- Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
- Set in pan of hot water and bake about 50 minutes.
- White Sauce: Melt butter, stir in flour and heat until bubbly.
- Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
- Season with salt and pepper.
- Makes about 1 cup.
- Serve immediately.
EASY SPINACH SOUFFLE RECIPE
Steps:
- Preheat Oven to 375 Degrees Fahrenheit
- Thaw the spinach and squeeze out the excess liquid. Set aside
- In a saucepan, melt the butter over medium low heat
- Add the flour and whisk until the flour is no longer visible
- Pour in the milk while whisking
- Keep mixing over medium low heat until liquid thickens up and becomes creamy. Add salt, pepper and nutmeg
- Remove from heat and mix in the spinach. Allow to cool for 5 minutes
- Mix in the egg yolks to the spinach mixture
- Meanwhile, whip the egg whites until stiff peaks form
- Gently fold in half of the egg whites into the spinach mixture and then fold in the rest
- Place souffle base onto an 8x8" baking pan greased with nonstick spray
- Bake for 20-30 minutes or until browned and puffy
- Enjoy!
Nutrition Facts : Calories 86 kcal, Carbohydrate 9 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 66 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPINACH SOUFFLE CASSEROLE
I've taken this dish to many church and school potlucks, and every time I serve it, it seems that several people ask for the recipe. At home, I usually serve it with homemade muffins and some fruit.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12x7-1/2x2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes.
Nutrition Facts :
SPINACH SOUFFLE RECIPE
An updated favorite from my childhood, this easy spinach souffle is perfect for the holidays!
Provided by Liz Berg
Categories Sides
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350º. Grease 9 x 13 or comparable casserole dish.
- Combine all ingredients and pour into prepared dish. Bake 30-45 minutes or till middle is set.
Nutrition Facts : Calories 545 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 280 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 653 milligrams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SPINACH SOUFFLE
Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with breadcrumbs. Tap out excess; set aside.
- Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
- Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
- In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
- Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
- Using a rubber spatula, transfer 1/3 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
- Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
SPINACH SOUFFLE SIDE DISH
You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.
Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.
CLASSIC FRENCH SPINACH SOUFFLé
Steps:
- Gather the ingredients. Preheat the oven to 375 F.
- Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter , or grease six (5 to 6-ounce) individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling.
- Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Let cool, then squeeze out excess liquid. Set aside.
- In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook for 30 seconds, mixing constantly, to cook down the flour.
- Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens.
- Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper, nutmeg, and more salt if needed.
- Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.
- Add the egg yolk mixture to the pan, stirring to completely incorporate; remove from the heat. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it.
- In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form.
- Gently stir 1/3 of the egg whites into the spinach mixture.
- Then fold the remaining egg whites into the mixture.
- Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.
- Serve immediately and enjoy.
Nutrition Facts : Calories 192 kcal, Carbohydrate 7 g, Cholesterol 127 mg, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, Sodium 264 mg, Sugar 2 g, Fat 15 g, ServingSize Serves 6, UnsaturatedFat 0 g
SPINACH SOUFFLE
Start your day off right with this Spinach Soufflé recipe. The spinach, parmesan and Swiss add color and flavor to this impressive egg dish.
Provided by My Food and Family
Categories Meal Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease 2-qt. souffle dish. Add Parmesan cheese; gently shake dish until side and bottom of dish are evenly coated with the cheese. Set aside. Bring milk just to boil in large saucepan on medium heat. Gradually add cereal, stirring constantly with wire whisk after each addition until well blended. Cook 1 min., stirring constantly. Remove from heat; cover. Let stand 4 min. Stir in spinach and Swiss cheese.
- Beat eggs in medium bowl with electric mixer on high speed 5 min. or until foamy. Add to spinach mixture; stir gently until well blended. Pour into prepared souffle dish.
- Bake 30 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
SPINACH SOUFFLE
This is a wonderful side dish that many of my customers eat as a dip! It's creamy and cheesy and you'll never even know you're eating spinach! This is a great Low-Carb and OAMC recipe.
Provided by PattyYC
Categories Spinach
Time 1h5m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all Ingredients together.
- Pour into pan.
- Cooking: Bake at 350 for 45 min to 1 hour.
Nutrition Facts : Calories 459.6, Fat 40.3, SaturatedFat 24.9, Cholesterol 185.7, Sodium 796.5, Carbohydrate 8.8, Fiber 1.7, Sugar 2.4, Protein 17.5
CHEESY BAKED SPINACH CASSEROLE
Steps:
- Preheat oven to 375 degrees. Grease a 9-inch oval baking dish or equivilant with non-stick cooking spray.
- Defrost spinach in the microwave or under warm water. Use your hands to squeeze out all the excess moisture in the spinach. Add to a medium mixing bowl.
- Add remaining ingredients to the spinach. Mix until combined. Pour into prepared baking dish and bake 30 minutes or until hot and bubbly.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 7 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 322 mg, Fiber 2 g, Sugar 1 g
CREAMED SPINACH SOUFFLé WITH ARTICHOKES
A Spinach Soufflé accented with onions, garlic & Parmesan. The perfect side dish for gatherings!
Provided by Mamma C
Categories Side Dish
Time 1h15m
Number Of Ingredients 12
Steps:
- Thaw spinach in the microwave, covered. (I do a couple batches at 3 minutes on high power.) Place spinach in a colander to drain in the sink. Drain the artichoke hearts (or thaw frozen ones in the microwave). Chop the artichokes and pat them dry.
- While the vegetables are in the microwave, chop the onions and garlic. Grease a 9x13 pan with cooking spray. Preheat the oven to 350 degrees F.
- Crack eggs, separating the whites into a medium bowl and the yolks into a small bowl. Using a hand mixer, beat the egg whites, starting at low speed and increasing to high, until stiff peaks form. (It will look fluffy, like meringue.) You can chill the egg whites until they are needed.
- In a 2-quart saucepan, melt butter over medium heat. Add onions, and after a couple minutes, add the garlic. Cook until the onions are soft, at least five minutes total. While they are cooking, whisk the evaporated and 2% milk together. Leaving the egg yolks in a separate bowl, beat the yolks with a fork. Place your milk mixture and egg yolks near the stove.
- In the saucepan, stir in the flour, salt and pepper until blended. Gradually stir in the milk mixture, and continue stirring until the sauce boils and thickens slightly. Spoon a small amount of the sauce into the egg yolks and stir them together to temper the eggs. Slowly pour the egg mixture into the sauce in the pan, stirring quickly to prevent lumps. Stirring constantly, cook until the sauce thickens, but do not let it boil.
- Remove the sauce from the heat and stir in 1/4 cup of Parmesan. Squeeze the spinach dry (I use a clean dish towel that doesn't shed fibers; paper towels also would work.) Add the spinach and artichokes to a large bowl. Pour the sauce over the vegetables and stir to combine. Using a wire whisk, gently fold in the beaten egg whites until they are incorporated into the mixture.
- Transfer the vegetable mixture to the 9x13 pan and smooth the top evenly. Sprinkle on 1/4 cup of Parmesan. Bake uncovered for 25 minutes, or until a knife inserted into the center comes out clean.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Facts : Calories 147 kcal, Carbohydrate 13 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 379 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
GRANDMA'S SPINACH SOUFFLE BAKE
This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!
Provided by FRKLS4D
Categories Side Dish Casseroles Spinach Casserole
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
- In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
- Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 4.3 g, Cholesterol 67 mg, Fat 8 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 406.5 mg, Sugar 0.7 g
SPINACH CASSEROLE
Easy, cheesy, and totally decadent baked spinach!
Provided by Karly Campbell
Categories Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Add all of the ingredients to a large mixing bowl and stir well to combine.
- Spread mixture into a 8x8 baking dish and bake for 35-40 minutes or until the edges are golden and the center is set.
- Serve immediately.
Nutrition Facts : Calories 374 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 31 grams fat, Fiber 4 grams fiber, Protein 20 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 799 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SPINACH SOUFFLé
Steps:
- Preheat oven to 425 degrees F. Spray 10-inch quiche dish or shallow 2-quart casserole with cooking spray; sprinkle with bread crumbs to coat. Set aside.
- In 2-quart saucepan, with wire whisk, beat milk with cornstarch until blended. Heat milk mixture over medium-high heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove saucepan from heat.
- In large bowl, with rubber spatula, mix egg yolks, spinach, Parmesan, salt, and pepper until blended; stir in warm milk mixture. Cool slightly (if spinach mixture is too warm, it will deflate beaten egg whites).
- In another large bowl, with mixer at high speed, beat cream of tartar and 6 egg whites until stiff peaks form. Gently fold egg-white mixture, one-third at a time, into spinach mixture.
- Spoon soufflé mixture into quiche dish. Bake soufflé 20 minutes or until top is golden and puffed. Serve immediately.
- *If using powdered egg whites, reconstituted following package directions. Powdered egg whites are available in the baking section of most supermarkets.
Nutrition Facts : Calories 195 calories
SPINACH SOUFFLé (STOUFFER'S COPYCAT) RECIPE
Put together a light and easy side with this Stouffer's-inspired spinach soufflé. This simple dish is baked with Parmesan, cream, and a blend of spices.
Provided by Kenzi Hawkins
Categories Vegetables
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and spray an 8x8-inch baking dish with vegetable oil spray.
- With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs for 2 to 3 minutes until foamy.
- Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper and whisk until well combined.
- Add the mixture to the baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.
Nutrition Facts : Carbohydrate 5.42g, Cholesterol 116.83mg, Fat 15.52g, Fiber 1.65g, Protein 8.53g, SaturatedFat 9.03g, ServingSize 8.00, Sodium 304.15mg, Sugar 0.00, UnsaturatedFat 4.58g
STOUFFER'S SPINACH SOUFFLé RECIPE - (2.8/5)
Provided by á-174942
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Put eggs, soup, onion, garlic powder and salt into a blender and blend for 30 seconds. Add spinach and nutmeg, and blend for 30 seconds. Pour into an ungreased soufflé dish or casserole and bake for 50 to 60 minutes. This recipe yields ?? servings.
SPINACH NOODLE CASSEROLE
Provided by Jan Okun
Categories Cheese Dairy Pasta Vegetable Side Bake Vegetarian Quick & Easy Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease 8x8x2-inch glass baking dish. Blend spinach, noodles, sour cream, pesto sauce and nutmeg in large bowl. Spoon mixture into prepared dish. Sprinkle cheese over. Bake until set, about 45 minutes. Let stand 10 minutes.
THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE
Steps:
- Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.
SPINACH SOUFFLE
Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.
Provided by Food Network
Time 1h10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
- Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
- Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
- Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
- Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.
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