GRANDMA'S SPINACH SOUFFLE BAKE
This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!
Provided by FRKLS4D
Categories Side Dish Casseroles Spinach Casserole
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
- In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
- Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 4.3 g, Cholesterol 67 mg, Fat 8 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 406.5 mg, Sugar 0.7 g
SPINACH SOUFFLE CASSEROLE
I've taken this dish to many church and school potlucks, and every time I serve it, it seems that several people ask for the recipe. At home, I usually serve it with homemade muffins and some fruit.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12x7-1/2x2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes.
Nutrition Facts :
BEST EVER SPINACH SOUFFLE
This is my great aunt's recipe. She is one of the best cooks I know. It is so good it is one of the best dish she makes. It tastes even better the next day microwaved. I eat it for breakfast. May need to be cooked longer depending on oven.
Provided by Austin Marlowe
Categories Spinach
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Cook onions and garlic with butter in small skillet.
- Beat onion mixture, cream cheese, farmer's cheese, salt, and pepper with electric mixer.
- Add eggs one at a time. Stir in spinach. Pour into a greased baking dish and sprinkle paprika on top.
- Bake in oven for 40-45 minutes.
Nutrition Facts : Calories 183.4, Fat 13.5, SaturatedFat 7.1, Cholesterol 106.8, Sodium 313.2, Carbohydrate 7.5, Fiber 2.3, Sugar 2.4, Protein 9.7
SPINACH PANTRY SOUFFLE
We have always loved soufflés, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. -Diane Conrad, North Bend, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside., In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly. , In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. , Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 453mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
GRANDMA'S SPINACH SOUFFLE BAKE
This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!
Provided by FRKLS4D
Categories Spinach Casserole
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
- In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
- Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 4.3 g, Cholesterol 67 mg, Fat 8 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 406.5 mg, Sugar 0.7 g
TWICE BAKED SPINACH SOUFFLES
The obvious advantage of twice-baked souffles is that they can be made the day before. These spinach souffles reheat perfectly, with a light texture and excellent flavour.
Provided by MarieRynr
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Stem the spinach, rinse in cold water and lift straight into a large pan.
- Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
- Drain in a colander, pressing well.
- When spinach has cooled, squeeze firmly to extract excess water and chop finely.
- Heat oven to 350*F.
- Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
- Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
- Slowly add the milk, beating to make a smooth sauce.
- Bring to a simmer and cook for 2 to 3 minutes.
- Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
- Separate the egs, reserving the whites and beating the yolks into the sauce.
- Stir in the spinach, mix well then transfer to a large mixing bowl.
- Beat the egg whites to stiff peaks and fold into the spinach mixture.
- Spoon into the ramekins, filling them level.
- Set the dishes in a large roasting tin.
- Add boiling water from the kettle to a depth of about 1 inch.
- Bake for 20 minutes or until the souffles are well risen.
- Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
- The souffles can be set aside overnight.
- If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
- Heat the oven to 400*F.
- Pour the cream over the souffles, coating each one.
- Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.
Nutrition Facts : Calories 273.8, Fat 23.4, SaturatedFat 13.6, Cholesterol 194.2, Sodium 242.2, Carbohydrate 7.6, Fiber 1.2, Sugar 0.5, Protein 9.6
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