Spinach Soufflé
Spinach Soufflé is an moderately easy dinner. Made with 1 pkg. frozen chopped spinach, cooked, drained and liquid pressed out, 1 (8 oz.) pkg. cream cheese, at room temperature, 5 eggs, 1/2 c. grated parmesan cheese and 1/2 c. drained cottage cheese, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Put spinach back in same hot pot.
Add cream cheese.
Break into chunks and stir into spinach.
Add the next 5 ingredients to spinach and cream cheese.
Pour into oiled pan dusted with bread crumbs.
Cover top of spinach mixture with cheese (buy chunk cheese), cut 1/2-inch thick.
If you want, you can buy package of cheese already sliced.
Cover top of spinach mixture.
Beat 1 egg, flour and water; pour over top of cheese.
Sprinkle with paprika. Bake at 350° for 30 to 35 minutes in a 9-inch square pan.
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