Seasoned Spinach Souffle
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded jack cheese||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen chopped spinach||12 Ounce, thawed (1 Package)|
|Finely chopped green onions and tops||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
Preheat oven to 375°.
In a pan, combine soup, Cheddar and jack cheeses, mustard, and nutmeg.
Cook over low heat, stirring frequently, until cheese melts.
Remove from heat and cool slightly.
While sauce cools, carefully separate eggs.
Beat yolks 2 at a time into soup mixture.
Squeeze out any excess liquid from spinach.
Add spinach, onions, and lemon juice to soup mixture; stir to blend.
In a large bowl, beat egg whites with clean beaters just until stiff, moist peaks form.
Carefully fold about 1/4 of the beaten whites into soup mixture; then pour mixture over egg whites and gently fold together.
Pour into a well-buttered 2-quart souffle dish or straight-sided deep 2-quart baking dish.
Bake in the preheated 375° oven for 30 to 35 minutes or until center feels firm when touched and jiggles only slightly when gently shaken.