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Spinach Souffle

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An easy and tasty egg dish.

Spinach Souffle

Joan Donogh
Spinach souffle made with a can of cream of celery soup.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Brunch
Cuisine American
Servings 4

Ingredients
  

  • 1 can 10 oz. cream of celery soup
  • 3 eggs separated
  • 1 cup finely chopped drained cooked spinach
  • 1/4 cup grated onion
  • 1/8 teaspoon nutmeg
  • 1/2 cup grated cheddar cheese

Instructions
 

  • Heat the soup (undiluted) to just below boiling. Remove from heat.
  • Beat egg yolks, and add to the soup, along with the spinach, onion and nutmeg.
  • Beat egg whites until stiff. Fold into the soup mixture. Turn into a buttered casserole dish. Top with cheese.
  • Set in a pan of warm water and bake at 350 degrees F. for 50 minutes, until set and golden crusted. Serve immediately. Makes 4 servings.

 

 

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