Seasoned Spinach Souffle Recipe

Summary

Cooking Time30 MinCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Canned condensed cream of chicken soup10 3⁄4 Ounce (1 Can)
 Shredded cheddar cheese1⁄2 Cup (8 tbs)
 Shredded jack cheese1⁄2 Cup (8 tbs)
 Dry mustard1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Eggs6
 Frozen chopped spinach12 Ounce, thawed (1 Package)
 Finely chopped green onions and tops1⁄4 Cup (4 tbs)
 Lemon juice2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1228 Calories from Fat 743

% Daily Value*

Total Fat 84 g128.8%

Saturated Fat 36.8 g184%

Trans Fat 0 g

Cholesterol 1403.6 mg

Sodium 3429.2 mg142.9%

Total Carbohydrates 43 g14.2%

Dietary Fiber 9.4 g37.5%

Sugars 6.9 g

Protein 80 g160%

Vitamin A 741.4% Vitamin C 200.9%

Calcium 137.2% Iron 105.1%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 375°.
In a pan, combine soup, Cheddar and jack cheeses, mustard, and nutmeg.
Cook over low heat, stirring frequently, until cheese melts.
Remove from heat and cool slightly.
While sauce cools, carefully separate eggs.
Beat yolks 2 at a time into soup mixture.
Squeeze out any excess liquid from spinach.
Add spinach, onions, and lemon juice to soup mixture; stir to blend.
In a large bowl, beat egg whites with clean beaters just until stiff, moist peaks form.
Carefully fold about 1/4 of the beaten whites into soup mixture; then pour mixture over egg whites and gently fold together.
Pour into a well-buttered 2-quart souffle dish or straight-sided deep 2-quart baking dish.
Bake in the preheated 375° oven for 30 to 35 minutes or until center feels firm when touched and jiggles only slightly when gently shaken.
Serve immediately.
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