This Quick Spinach Souffle is sooo yummy! The Stouffer’s Spinach Souffles make it a quick weeknight side dish, but fancy enough for entertaining.
This post is for a recipe that is one of my old, family favorite recipes. It’s my Quick Spinach Souffle, which I originally found in “The Dallas Junior League Cookbook” years ago. With a few tweaks along the way, this is what I have ended up with…and a winner it is!
When the kids were young, making this recipe was a great way to get them to eat their spinach. They were all great eaters until they started eating at school and hearing, “I can’t believe you eat such weird foods”…like artichokes and spinach! The only one who was not deterred was Zach. He has always eaten everything…like father, like son. Like a lot of other recipes the kids liked, I made this one often. I haven’t made it since the kids left home until last month when I rediscovered it in my old recipe file.
The recipe is very easy to put together, and the best part is…it only takes 6 ingredients. The most important thing to remember is that it takes a couple of hours for the Spinach Souffles to thaw out; so be sure to put them out ahead of time. Also, be sure to squeeze all of the brine out of the artichokes…if not, the souffle will be too runny. And, if you over bake the souffle, it will be a dry mess! To check for doneness, insert a kitchen knife into the center of the souffle. It should come out with only a few barely moist looking bits attached. If the top is getting too brown and it is not yet done, simply lay a piece of aluminum foil, shiny side up over the top.
As an aside: The Stouffer’s Spinach Souffles are great as is for a quick side dish. Just prepare them by the package directions, and you will have an easy, tasty side dish. I used to keep them in the freezer for a snack or a quick lunch.
This is the Corning Ware souffle dish I use. I received a fancy one as a wedding gift, used it regularly for years, then it went to the dish graveyard! Can’t remember which move ended it’s dish life!
- 2 (12 ounce) packages Stouffer's Spinach Souffle, thawed (it takes about 2 hours)
- 2 tablespoons finely grated onion
- 1 teaspoon finely minced fresh garlic
- ¼ teaspoon Lawry's Seasoned Salt
- 1 (14 ounce) can artichoke hearts (squeezed dry and finely chopped)
- ½ cup freshly grated Parmesan cheese
- Preheat the oven to 350F.
- Lightly butter (or lightly spray with a cooking spray like Pam) a souffle or round baking dish.
- In a medium mixing bowl, thoroughly combine the spinach, onion, garlic, Lawry's and artichoke hearts.
- Pour the spinach mixture into the prepared baking dish.
- Sprinkle the grated cheese over the top of the spinach mixture.
- Bake in the preheated oven about 40 minutes, or until the center is just set and the edges are a bit dry.
- if you're not sure the souffle is done, insert a kitchen knife into the center. It should come out with just a few barely moist looking bits attached.
- If it starts to brown too quickly, lay a piece of aluminum foil, shiny side down, over the top.