Spinach Soufflé


Serves: 6
Total Calories: 210

Ingredients

2 packages chopped frozen spinach
1 package dry onion soup mix
1 pint sour cream
1 cup Pepperidge Farm crumbs
3 tablespoons butter, melted

Directions:

Boil spinach, drain well. Reserve juice and use as needed to keep dish from becoming too dry. Mix sour cream and onion soup together and let stand 1/2 hour. Then add to spinach with 3/4 of the bread crumbs, mixed with melted butter. Bake in a greased dish at 275° for 30 minutes or until hot. Add rest of soaked crumbs sprinkled on top.

Nutritional Facts:

Serves: 6
Total Calories: 210
Calories from Fat: 170

This Spinach Soufflé recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.


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