Saturday, August 23, 2008
I love spinach souffle as a sidedish to almost any meal. This is modeled after Stouffer's frozen spinach souffle but my own array of ingredients. I hope you like it as much as I do.
1 package frozen chopped spinach
3 eggs (separated)
1/2 sweet onion (Vidalia or Walla Walla Sweet if available)
1 cup heavy cream (substitute milk if you'd like, but it's awfully good with cream)
2 tbl flour
3 tbl butter
3/4 cup grated parmesan cheese
1/2 tsp cream of tartar
1/2 tsp nutmeg
salt and pepper to taste
Preheat oven to 350 degrees
Defrost spinach and press out the liquid through a strainer
Add butter to pan on medium heat and saute onion until translucent and soft. (Finely diced or even through a food processor)
Meanwhile beat the three eggs reserving the whites
Combine the flour and milk and mix well. Add to eggs along with nutmeg, salt and pepper and mix well.
Run the drained spinach through the food processor and add to the milk mixture along with the sauteed onion and the parmesan cheese. Stir well.
(A note on the cheese, I switch from time to time from parmesan to gruyere or even cheddar/mozzarella mix. Find the one you like most....)
Beat the egg whites until soft peaks form and add cream of tartar and beat two minutes more.
Fold egg whites into the spinach mixture until all the white meringue disappears.
Pour into 8 x 8 buttered or greased casserole dish or baking dish of similar size.
Bake for one hour or until nicely browned all over.