Spinach and Cheddar Souffle Recipe
Ingredients
| Grated Parmesan cheese- as needed | ||
| Condensed cream of chicken soup-1 (10 3/4-ounce) can | ||
| Frozen chopped spinach-1 (10-ounce) package, cooked and drained | ||
| Cheddar Cheese | 1/2 Cup (16 tbs), shredded | |
| Instant minced onion | 1 Tablespoon | |
| Marjoram | 1/2 Teaspoon, crushed | |
| Eggs | 6 Medium, separated | |
| Cream of tartar | 1/4 Teaspoon | |
Directions
GETTING READY
1) Preheat oven to 350 degrees.
MAKING
2) Take a 2 1/2-quart souffle' dish or casserole and spray vegetable coating. Sprinkle parmesan cheese.
3) Take a large saucepan and mix together soup, spinach, cheese, onion, and marjoram. Stir and cook until cheese melts.
4) Now, take a small mixing bowl and beat egg yolks until thick. Mix some soup and then pour this mixture into the soup.
5) In a bowl, beat egg whites and cream of tartar together until stiff. Add the yolk mixture to the whites.
6) Then, transfer the mixture into souffle dish. For a top hat hold spoon upright about 1 inch from the side of the dish and circle mixture to make a ring 1 inch deep.
7) Bake the souffle for 55 to 60 minutes until puffy, slightly brown.
SERVING
8) Serve the spinach souffle hot.
1) Preheat oven to 350 degrees.
MAKING
2) Take a 2 1/2-quart souffle' dish or casserole and spray vegetable coating. Sprinkle parmesan cheese.
3) Take a large saucepan and mix together soup, spinach, cheese, onion, and marjoram. Stir and cook until cheese melts.
4) Now, take a small mixing bowl and beat egg yolks until thick. Mix some soup and then pour this mixture into the soup.
5) In a bowl, beat egg whites and cream of tartar together until stiff. Add the yolk mixture to the whites.
6) Then, transfer the mixture into souffle dish. For a top hat hold spoon upright about 1 inch from the side of the dish and circle mixture to make a ring 1 inch deep.
7) Bake the souffle for 55 to 60 minutes until puffy, slightly brown.
SERVING
8) Serve the spinach souffle hot.
Chef
