Best Stouffers Spinach Soufflé Recipe 285 Recipes

STOUFFER'S SPINACH SOUFFLé

Stouffer's Spinach Soufflé image

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

Time 40m

Number Of Ingredients 9

Ingredients

1 cup heavy cream
3 large eggs
20 ounces frozen chopped spinach (, thawed and squeeze out water)
1/2 cup Parmesan cheese (, grated)
2 tablespoons flour
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper

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

EASY SPINACH SOUFFLE

Easy Spinach Souffle image

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

Ingredients

1 egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

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

FROZEN SPINACH SOUFFLE

Frozen Spinach Souffle image

For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.

Provided by Mary Leverington

Categories European

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) package frozen chopped spinach
1 tablespoon butter
1 teaspoon salt
1 pinch nutmeg
4 tablespoons butter
3 tablespoons flour
1 1/4 cups milk
1 dash cayenne
1 dash Worcestershire sauce
5 eggs, separated
3 tablespoons finely shredded swiss cheese

Steps:

Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
Thaw spinach.
Drain and squeeze out excess moisture.
Melt butter in a medium size frying pan.
Sprinkle flour on butter and blend in with a slotted spoon.
Cook until it bubbles and begins to brown just a little.
Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
Beat egg yolks well with a whisk.
Add about 1/4 cup of the sauce into the eggs and stir.
Add another 1/4 cup and stir again.
Remove pan from heat and slowly stir in the rest of the eggs.
Place well-drained spinach into a blender or food processor and pour sauce over it.
Blend until smooth, about 5-10 seconds.
Pour into a bowl.
Beat egg whites until fairly stiff, but not dry.
Fold them gently into spinach mixture until all white streaks are gone.
Pour into souffle dish and sprinkle cheese on top.
Bake 45 minutes to one hour until set.
(Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.