Recipe by Mary Leverington
For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.
Top Review by netwezy
This is a good souffle. I add 1 small minced onion (sauteed in butter before adding the flour). When I cooked at home I added 1/4 cup Parmesan & 1/4 cup Swiss. For my cooking class I just added the Swiss cheese.
- 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
Directions See How It's Made
- 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.