While souffle looks fancy and may sound intimidating to make, it’s much simpler than you’d think. The magic is in the beaten egg whites, which gives it a light, fluffy texture. The rest is just a delicious spinach and cheese mixture with relatively few ingredients that you probably already have on-hand. It doesn’t take long to prepare, which makes it a great last-minute side dish that’s guaranteed to impress.
- 10 oz Seal the Seasons Spinach
- 1/2 Pound Sharp Cheddar Cheese (finely grated)
- 1/4 Cup Butter 1/4 Cup Flour 4 Eggs, separated
- 1 1/2 Cups Milk
- Garlic and Onion Powder to taste
Preheat oven to 350°F.
Prepare by cooking and draining the spinach, separate the 4 eggs, and warm the milk to almost boiling.
In a saucepan, melt the butter over low heat and add the flour stirring with a wire whisk until blended. Add the hot milk slowly, stirring vigorously with the whisk so it doesn’t get lumpy. Season to taste.
Turn off the heat, add the cheese and stir until the cheese is melted. Add the egg yolks, beating well. Now add in the spinach and stir until well combined. Set aside and let cool.
Beat the 4 egg whites in a mixer until they stand in stiff peaks. Fold the egg whites into the spinach mixture.
Turn the mixture into a lightly greased two-quart casserole dish and bake at 350 degrees for one hour.