Really Simple Spinach Souffle

Spinach Souffle Side Dish Recipe Taste of Home

Gather the ingredients. Preheat the oven to 375 F. Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter, or grease six (5 to 6-ounce) individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese.

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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.

Stouffer's Spinach Soufflé (Copycat) Dinner, then Dessert

Ingredients. 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 package (8 ounces) cream cheese, cubed; 1-1/2 cups shredded Monterey Jack cheese

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Whisk the eggs. Mix in the rest of the ingredients. Scrape into a casserole dish and bake as directed. Bake as directed and serve. Not officially a "souffle" as the eggs are added whole instead of the whites whipped, then folded in. But that's the title of my mom's dish from back in the '60s or '70s, so there you go!

This Stouffer's Spinach Soufflé copycat is the perfect side dish for

INGREDIENTS. 1 package (12 ounces) STOUFFER'S® Spinach Soufflé. 2 1/2 pounds white mushrooms, stems removed. 1/4 cup grated Parmesan cheese, plus more for garnish.

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Instructions. Preheat oven to 350 degrees F and spray an 8×8-inch baking dish with vegetable oil spray. With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs for 2 to 3 minutes until foamy. Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper and whisk until well combined.

Stouffer's Spinach Souffle

BBQ Sauce & Meatballs. Stouffer's Spinach Soufflé is a simple of chopped spinach baked with skim milk & eggs. A delicious dish made with no preservatives. A classic taste the family will love.

Stouffers Spinach Souffle copycat recipe Copykat recipes, Spinach

Step 5. Mix tomato sauce, paprika and red pepper flakes in a small bowl until fully combined. Serve soufflé balls with dipping sauce on the side.

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Preheat oven to 350 degrees F. Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes. Remove plastic cover from spinach soufflé and microwave on high for 5 minutes.

Easy Classic French Spinach Soufflé Recipe

1 package (12 ounces) STOUFFER'S® Spinach Soufflé, defrosted according to package directions. 8 large pasta shells, prepared according to package directions. 1 container (16 ounces) ricotta cheese. 1/2 cup diced onion. 1 container (15 ounces) refrigerated marinara sauce. 1/2 cup shredded mozzarella cheese.

Spinach Souffle

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. In a medium bowl, beat heavy cream and eggs 2 to 3 minutes, or until foamy. Add remaining ingredients; mix well and pour into baking dish. Bake 30 to 35 minutes, or until a knife inserted in center comes out clean. Cut into squares and serve.

Spinach Pantry Souffle Recipe Taste of Home

Preheat oven to 350F or 180C. Spray an 8×8 baking dish with vegetable oil and set it aside. Microwave the spinach in a microwave-safe bowl, on high for 30 seconds or until thawed. Pour in a colander or on a kitchen towel to make sure all the excess water has drained out. In a bowl, add the heavy cream and the eggs.

Crustless Spinach Quiche Recipe Taste of Home

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.

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Total Time: 50 minutes Servings: 4 Ingredients: 1 package (12 oz) Stouffer's frozen spinach soufflé 4 boneless, skinless chicken breasts 2 tablespoons extra virgin olive oil 2 cloves garlic, sliced 1 cup chicken broth 2 tablespoons lemon juice 1 teaspoon Dijon mustard Salt and pepper to taste Toothpicks Directions: 1. Preheat oven to 350°F. 2. Pound chicken to 1/4 inch thickness with meat.

Easy Classic French Spinach Soufflé Recipe

HOW TO MAKE STOUFFER'S SPINACH SOUFFLÉ: Preheat oven to 350 degrees and spray an 8×8 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. Whisk until well combined.

Stouffer's Spinach Soufflé (Copycat) Dinner, then Dessert

If using frozen spinach, place 10 ounces in a microwave-safe bowl and microwave in 1-minute bursts until defrosted, stirring between each burst, 2 1/2 to 3 minutes total. If using baby spinach, blanch 12 ounces in a large pot of boiling water until wilted, then drain and rinse with cold water. Transfer the spinach to a strainer.