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 spinach souffle is sooo yummy! The Stouffers Spinach Souffle makes it a snap to prepare. It is easy enough for a week night side 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!
This is the “Dallas Junior League Cookbook”. When we moved to Plano, it was one of the first cookbooks I received as a gift. This one, along with “La Pinata”, were my go-to cookbooks. I’ve made many recipes out of this cookbook, and I am pretty sure I loved them all. You will be seeing lots of others in the future.
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.
These are the ingredients you will need for the Quick Spinach Souffle. Definitely use the Stouffer’s Souffles. You can use any brand of artichoke hearts, just be sure to squeeze them dry. I prefer Lawry’s Seasoned Salt, and I also prefer to use fresh grated, good quality Parmesan cheese. I purchase my Parmesan cheese in a large wedge from Costco.
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 what the Quick Spinach Souffle will look like when it’s done. It is just barely firm in the center and is a bit dry and lightly browned around the edges.
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.
Yumm! Brenda, can’t wait to try this. Spinach souffle is one of my favorites. B
Can I make this soufflé now freeze it and then serve it three days later
I have never tried freezing it. Let me know if it works.