Spinach Soufflé: The Best Spinach Soufflé Recipe from Cook'n

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	Spinach Soufflé

Serves: 4

Prep: 25 min; Bake: 35 min

Soufflés stay fluffy and are easiest to serve when two forks or a fork and spoon are used to divide the servings.

Print this Recipe

   1 (9-ounce) package frozen chopped spinach, thawed
   3 tablespoons all-purpose flour
   1/2 teaspoon dried dill weed
   1/4 teaspoon salt
   1/4 teaspoon pepper
   1 cup milk
   1 cup shredded cheddar cheese (4 ounces)
   5 large eggs

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1. Heat oven to 350°. Grease bottom and side of 2-quart casserole with shortening.

2. Squeeze spinach to drain; spread on paper towels and pat dry. Mix flour, dill weed, salt, pepper and milk in 2-quart saucepan. Cook over medium-high heat, stirring constantly, until thickened; remove from heat. Stir in cheese and spinach.

3. Separate eggs; set egg whites aside. Beat egg yolks in large bowl with wire whisk. Gradually stir in spinach mixture. Beat egg whites in large bowl with electric mixer on high speed until stiff. Gently fold egg whites into egg yolk mixture.

4. Spoon spinach mixture into casserole. Bake uncovered 30 to 35 minutes or until golden brown and puffed.

NUTRITION FACTS: 1 Serving:; Calories 270 (Calories from Fat 155); Fat 17g (Saturated 9g); Cholesterol 300mg; Sodium 470mg; Carbohydrate 11g (Dietary Fiber 1g); Protein 19g % DAILY VALUE:; Vitamin A 50%; Vitamin C 43%; Calcium 32%; Iron 10% DIET EXCHANGES:; 1 1/2 High-Fat Meat; 1 Vegetable; 1 Skim Milk; 1 Fat

Corn Soufflé: Omit dill weed. Substitute 1 1/2 cups frozen whole kernel corn, thawed, for the spinach.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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