Stouffers Spinach Soufflé Recipe 285 Recipes

STOUFFER'S SPINACH SOUFFLé

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.

EASY SPINACH SOUFFLE

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!

SPINACH SOUFFLE

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.

FROZEN SPINACH SOUFFLE

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.

SPINACH SOUFFLE SIDE DISH

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.

STOUFFER'S SPINACH SOUFFLé RECIPE - (2.8/5)

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.