Janets Spinach Cheese Souffle Recipes

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EASY SPINACH SOUFFLE



Easy Spinach Souffle image

This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

Provided by Jennifer

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 5

Number Of Ingredients 6

1 egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
  • Bake in preheated oven for 20 minutes, or until lightly set.
  • NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g

JANET'S SPINACH & CHEESE SOUFFLE



Janet's Spinach & Cheese Souffle image

Easy, easy, easy and very yummy! I through this together and have made it like this ever since. It's not the actual way of making souffle, but I like to call it that. It's my version of it and I can't tell you how delicious it is! "Enjoy"

Provided by Janet Scott

Categories     Vegetable Appetizers

Time 45m

Number Of Ingredients 6

10 oz frozen spinach, thawed and water squeezed out.
1 c shredded cheese blend
1/2 purple onion
5 large eggs, separated
sprinkle of garlic powder
sprinkle salt and pepper

Steps:

  • 1. preheat oven at 350 degrees squeeze out water from spinach, set aside Spray 8x8x2 or 10x6x2 pyrex dish
  • 2. separate eggs With your hand mixer on high, whip up egg whites until fluffy. add yolks and mix for a few minutes
  • 3. Pour into your dish. add your spinach evenly on top
  • 4. Add your cheese and onion on top of that then sprinkle the garlic salt and pepper.
  • 5. gently stir up. Bake at 350 for 30 minutes
  • 6. sprinkle more cheese on top
  • 7. cut into bite size squares. Great as a side or a appetizer! SOOOOOO yummy! You can also add cooked up and crumbled bacon or cooked crumbled sausage...or both!

SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA



Spinach and Cheddar Soufflé à La Barefoot Contessa image

This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites.

Provided by Manami

Categories     Spinach

Time 1h5m

Yield 1 9

Number Of Ingredients 15

nonstick cooking spray
1 cup scalded milk
1/4 cup finely grated parmesan cheese, plus extra for sprinkling
1/2 cup grated aged cheddar cheese, lightly packed
3 tablespoons unsalted butter, melted plus extra for greasing dish (or Margarine)
4 extra-large egg yolks, separated at room temperature
5 extra large egg whites, separated at room temperature
1 small onion, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
1/4 teaspoon nutmeg
4 tablespoons all-purpose flour
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon cream of tartar

Steps:

  • Preheat oven to 400ºF
  • Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
  • If using foil, treat as the pan sides. souffle will double in volume!
  • In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
  • With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
  • OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
  • Cook over low heat, whisking constantly, for one minute, until smooth and thick.
  • OFF the heat, but while still hot, mix in the egg yolks.
  • Stir in the Cheddar, the Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement.
  • Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
  • Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
  • Pour into the prepared souffle dish, then smooth the top.
  • Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
  • Turn the temperature down to 375ºF.
  • Bake for 30 to 35 minutes (don't peek) until puffed and brown.
  • Serve immediately.

Nutrition Facts : Calories 1334.2, Fat 90.4, SaturatedFat 51.2, Cholesterol 1046.2, Sodium 1958.7, Carbohydrate 60, Fiber 10.9, Sugar 7.8, Protein 75.9

MY GRAM'S " MC CALL'S SPINACH CHEESE SOUFFLE ROLL " RECIPE



My Gram's

My Gram has made this very special recipe for as long as I can remember. A few years ago, I was lucky enough to make a copy of her original "McCalls Cooking School" recipe page for my collection. Recently I was able to give her back a copy when she could not find her own. I hope you make and share this recipe with those you love. Enjoy!

Provided by Ms Delicious Dish

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

7 eggs, separated
1 tablespoon margarine
6 tablespoons unsifted all-purpose flour
1 dash cayenne pepper
3/4 teaspoon salt
1 1/4 cups milk
1/2 cup grated parmesan cheese
1/2 cup coarsely grated sharp cheddar cheese
1/4 teaspoon cream of tartar
2 (10 ounce) packages frozen chopped spinach
2 tablespoons butter or 2 tablespoons margarine
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 cup grated sharp cheddar cheese
1/2 cup sour cream
1/4 lb cheddar cheese, sliced

Steps:

  • Place whites and yolks in separate bowls. Let whites warm to room temperature for 1 hour.
  • Grease bottom of a 15 x 10-1/2 x 1-inch jelly-roll pan; line bottom with waxed paper; then grease with butter. Heat oven to 350 degrees.
  • Melt 1/3 cup butter in saucepan. Remove from heat. With wire whisk, stir in flour, cayenne, 1/2 teaspoon salt until smooth. Gradually stir in milk. Return to heat, bring to a boil, stirring. Reduce heat; simmer, stirring, until thick and leaves bottom of pan. Beat in 1/2 cup Parmesan and 1/2 cup Cheddar.
  • With whisk, beat yolks; beat in cheese mixture. With mixer at high speed, beat whites with 1/4 teaspoon cream of tartar until stiff peaks form when beater is slowly raised. With under-and-over motion, fold 1/3 whites into the cheese mixture. Carefully fold in remaining whites to combine. Turn into prepared pan.
  • Bake 15 minutes, or until surface is puffed and firm when pressed with fingertip.
  • Meanwhile, make filling - Cook spinach as package label directs. Turn into sieve; press to remove water.
  • In hot butter in medium skillet, sauté onion until golden. Add spinach, salt, 1/4 cup Cheddar and the sour cream; mix well.
  • With metal spatula, loosen edges of soufflé. Invert on waxed paper sprinkled lightly with Parmesan. Peel off waxed paper. Spread surface evenly with filling. From long side, roll up; place, seam side down, on greased cookie sheet. Arrange cheese slices over top. Broil, about 4-inches from heat, just until cheese melts. Use large spatula to remove to serving dish or board.

SPINACH SOUFFLé



Spinach Soufflé image

A good way to get kids to eat vegetables. My kids always loved a soufflé. This one is easier than my Cheese Soufflé. I don't make them often because I don't like beating egg whites.

Provided by Susan Feliciano

Categories     Casseroles

Time 1h5m

Number Of Ingredients 8

10 oz chopped frozen spinach
3 egg whites
3 egg yolks
1/3 c cream
1/2 tsp grated nutmeg
1/2 tsp salt
1/4 c grated romano cheese
1/2 c fresh seasoned bread crumbs or panko crumbs

Steps:

  • 1. Lightly steam spinach, separate and squeeze dry. Let cool to room temperature. Preheat oven to 300 degrees.
  • 2. Beat egg whites until thick and foamy, but not as stiff as meringue. Beat egg yolks in food processor; add in cream, nutmeg, salt, and cheese and process until smooth. Process spinach into egg mixture. Using the food processor for this really purees the spinach and makes the soufflé lighter. Fold the whipped egg whites into the spinach-egg mixture until well combined. Pour mixture into a greased round 1 1/2-qt casserole; top with crumbs.
  • 3. Bake for 45 minutes or until knife inserted in center comes out clean. Serve immediately.

CHEESE SPINACH SOUFFLE



Cheese Spinach Souffle image

Make and share this Cheese Spinach Souffle recipe from Food.com.

Provided by Phil Franco

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup onion, chopped
1 tablespoon butter
6 eggs, separated
1 cup chopped spinach, cooked and drained
1/2 cup parmesan cheese, grated
1 cup jarlsberg cheese, grated
4 tablespoons butter
1/4 cup flour
1 1/2 cups milk, warmed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees.
  • White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
  • Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
  • Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
  • Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese.
  • Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
  • Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
  • Makes about 6 -1 cup servings.
  • Serve immediately.

Nutrition Facts : Calories 339.9, Fat 25.4, SaturatedFat 14.4, Cholesterol 273.1, Sodium 535.8, Carbohydrate 9.6, Fiber 0.4, Sugar 1.1, Protein 18.3

SPINACH AND CHEDDAR SOUFFLE



Spinach and Cheddar Souffle image

Provided by Ina Garten

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SPINACH SOUFFLE SIDE DISH



Spinach Souffle Side Dish image

You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 7

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1-1/2 cups shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 cup butter, melted
1 garlic clove, minced
1/2 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE



The Very Most Basic Spinach and Cheese Souffle image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Butter or margarine
Grated Parmesan cheese or bread crumbs
4 egg yolks
5 egg whites
1/2 teaspoon cream of tartar
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup milk
1 cup shredded cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and wrung-out dry

Steps:

  • Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

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