Spinach Onion Souffle

"Of course you can use butter for cooking the onions and regular sour cream if you don't mind the extra fat and calories."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 15mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Saute onions in cooking spray until limp and golden; cool slightly.
  • In a blender combine sour cream and eggs until well mixed.
  • Add the last six ingredients of the recipe; stir to mix well.
  • Pour into a well-greased 1 1/2 quart casserole dish.
  • Bake at 350 degrees for 45 minutes to an hour, until the edges are slightly browned.

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Reviews

  1. timhammond
    This was SUPER easy.
     
  2. 1965mustang
    I made this twice last week. Very tasty! I did use Light Sour Cream instead of fat free and omitted the flour. Also used 2 T horseradish because we love it. It was great!
     
  3. *Parsley*
    Fantastic AND low in fat! It's a yummy and unique side dish. I loved the little kick from the horseradish. I diced my onions instead of slicing them and I used reduced-fat sour cream. I'll be making this again. Thanx!
     
  4. JenSmith
    Deee-licious! I used plain yogurt instead of sour cream, since I didn't have any. And added a little jar of chopped mushrooms, drained, and skipped the horseradish because I don't like it...But the final product got rave reviews from my entire family--even from my spinach-hating dad!
     
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Tweaks

  1. 1965mustang
    I made this twice last week. Very tasty! I did use Light Sour Cream instead of fat free and omitted the flour. Also used 2 T horseradish because we love it. It was great!
     
  2. JenSmith
    Deee-licious! I used plain yogurt instead of sour cream, since I didn't have any. And added a little jar of chopped mushrooms, drained, and skipped the horseradish because I don't like it...But the final product got rave reviews from my entire family--even from my spinach-hating dad!
     

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