Stouffer's Spinach Soufflé Recipe
This Spinach Soufflé has the same creamy, airy texture as Stouffer’s, but homemade is always better, right guys?!The secret is squeezing out as much liquid as possible from the spinach. Too much moisture makes the soufflé heavy instead of airy.A butter-and-flour roux thickens the base just right, giving it a smooth, rich texture. The cheese melts in evenly when added gradually.Separating and whipping the egg whites makes a huge difference. It’s what gives the soufflé its light, fluffy structure.
Ingredients
- 10 oz. Spinach frozen, thawed
- 1 cup Heavy Cream
- 2 Large Eggs
- 1/2 cup Parmesan Cheese grated
- 1/4 cup Onion finely chopped
- 1 tbsp Flour
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1 tbsp Butter unsalted
Instructions
- Preheat your oven to 350°F and gently spray an 8x8-inch baking dish with vegetable oil spray.
- In a large bowl, whisk together the heavy cream and eggs until they become light and foamy.
- Stir in the thawed and well-drained spinach, grated Parmesan cheese, chopped onion, flour, salt, and nutmeg into the bowl.
- Transfer the spinach mixture into the prepared baking dish, ensuring it spreads evenly.
- Dot the surface with butter and bake in the preheated oven for 45 minutes or until golden and set.
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