Total Time
35mins
Prep 10 mins
Cook 25 mins

My favorite! Card 25, packet 17 of My Great Recipes. Can make 2 hours ahead and baked just in time for serving.

Ingredients Nutrition

Directions

  1. Cook spinach according to package directions, adding onion to the pan as spinach cooks.
  2. Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.
  3. Turn into a well buttered 1-quart casserole or soufflé dish.
  4. Bake at 350°for 25-30 minutes or until the center is set.
  5. Serving suggestions: baked ham, tomatoes vinaigrette, and French bread.
Most Helpful

This was very good!! Very easy to make. I used fresh spinach, which I steamed. A friend of mine and her 3 year old twins spent the day with me and we had this as a side dish for dinner. We also had baked chicken (not a Zaar recipe) and Roasted Baby Potatoes With Herbs. It was a great meal. The kids didn't like this (but what do 3 year olds know?:D) but my friend and I sure did. I will be making this again. Thanks for sharing your recipe Julie. Made for PAC Spring ''08

AuntWoofieWoof April 21, 2008

What a simple and excellent recipe using frozen spinach! My husband really loves creamed spinach and I knew this recipe was a perfect match for him and sure enough he loved it. Don't be intimated with the souffle style of this recipe, it is very easy to put together. I used two small deep bowls since I wanted to present them out of the bowls and it worked out without a hitch. This is a a recipe I will be making often. Thank you Julie B's Hive for posting this wonderful recipe. My husband thanks you too!

Rinshinomori March 02, 2008