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Spinach Cheddar Souffle

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  Fresh spinach 1 1⁄2 Pound
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Onion 1 Teaspoon, chopped
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Eggs 3 , separated

Wash separated spinach leaves in lukewarm water.
Place spinach in Dutch oven (do, not add water); cover and cook over high heat 3 to 5 minutes.
Drain spinach well; coarsely chop, and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add onion and cheese, stirring until cheese melts.
Beat egg yolks, and stir about one-fourth of hot mixture into yolks, mixing well.
Add yolk mixture and spinach to sauce mixture, stirring constantly.
Beat egg whites (at room temperature) until stiff but not dry; fold into sauce mixture.
Pour into a greased 1 1/2 -quart casserole; place casserole in a shallow baking pan.
Fill pan 1 inch deep with water; bake at 350° for 45 to 50 minutes or until a knife inserted in center comes out clean.

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Spinach Cheddar Souffle Recipe