Spinach Souffle 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 package (8 ounces) cream cheese, cubed 1-1/2 cups (6 ounces) shredded Monterey Jack cheese 4 eggs, lightly beaten 1/4 cup butter, melted 1 garlic clove, minced 1/2 teaspoon salt In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° for 35-40 minutes or until edges are lightly browned.

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This spinach souffle is a dish from my childhood...my mom's version had Velveeta and I adored it! Fast forward a few years and I found a similar recipe in our local Junior League cookbook, Winners.

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Spinach Souffle Recipe - This easy weeknight side dish is very easy to make and delicious. The perfect Spring recipe to bake in the oven and entertain with.

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Creamed Spinach Ruth Chris Steakhouse recipe! I used 1/4 cup onions diced very very thin instead of shallots & user heavy cream instead of milk & 1/4 cup Parmesan only

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This is a wonderful spinach Gruyere souffle from Martha Stewart. I have made this dish for the past few years and it is delightful. The little pinch of nutmeg heightens the nuttiness of the gruyere cheese. A Truex family Thanksgiving staple.

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I love spinach souffle and normally just eat Stouffers. I'd been looking for an opportunity to make my own. I made this on Thanksgiving and it was easy and very tasty.

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This soufflé combines spinach and cheddar, and comes out deliciously perfect every time. Get the recipe for Ina Garten's Spinach and Cheddar Soufflé

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