If you’ve ever eaten a Stouffer’s spinach souffle and wished it were cheesier and spicier, then you’re in luck! This cheesy spinach souffle has just what you’ve been craving – cheese and spice. Plus, it’s easy enough to make on a weeknight.
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I like to do a full steakhouse-style meal with this souffle. A classic wedge salad, a perfect filet mignon, elegant duchess potatoes, an incredible molten lava cake, and a sweet cosmopolitan martini to wash it all down.
CHEESY SPINACH SOUFFLE
If you’re frustrated with trying to get green vegetables into your family’s diet, then this is a recipe for you! By making it at home instead of buying the ready-made frozen variety, you can tailor the ingredients to appeal to your family’s tastes. You also know exactly what’s going into the dish – no preservatives, no weird chemicals. There’s something comforting about that.
Spinach is so rich in potassium, magnesium, iron, many vitamins, and fiber. Why not try different ways to make it as delicious as possible.
INGREDIENTS NEEDED FOR THIS RECIPE
- Heavy cream – the fat in the heavy cream really makes the sauce thick and rich. You could use milk, but the sauce won’t be as thick.
- Frozen spinach – be sure to thaw it and squeeze as much liquid out of it as possible. You’ll be surprised at the amount of water you get out of it.
- Canned green chiles – this ups the spice level and adds tons of flavor.
- Parmesan cheese and pepper jack cheese – if possible, grate your own for the best flavor and texture
- Flour – to thicken the sauce
- Nutmeg – this brings out the flavor of the spinach. The best flavor comes from buying the whole nutmeg and grating it yourself. It’s also cheaper this way.
- Salt and pepper
HOW DO I MAKE THIS DISH?
Cheesy Spinach Souffle looks impressive, but is very easy to make.
First, whisk together the heavy cream and the eggs.
Then fold in the spinach, cheeses, drained chopped chiles, flour, nutmeg, salt, and pepper.
Spoon the mixture into a baking dish and bake for 30 minutes.
Making it at home takes less time than popping a store bought frozen souffle into the oven.
VARIATIONS ON THIS RECIPE
- Stir in some bacon
- Saute an onion garlic, and add them to the spinach mixture
- Make it creamier with cream cheese or goat cheese in the sauce
- Frozen chopped broccoli or cauliflower is delicious when added in with the spinach and ups the nutritional value
- Play with herbs and spices – smoked paprika, cumin, oregano, rosemary, or thyme might be nice.
CHEESY SPINACH SOUFFLE
- Total Time: 45 minutes
- Yield: Serves 6
This cheesy spinach souffle is even better than the Stouffer’s Spinach Souffle. Spicy, cheesy, and homemade, this side dish will become a family favorite.
1 cup heavy cream
3 large eggs
20 ounce package frozen chopped spinach, thawed and squeezed of all excess water
1 (4-ounce) can chopped green chiles
½ cup grated Parmesan cheese
½ cup grated pepper jack cheese
2 tablespoons flour
¼ teaspoon ground nutmeg
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Butter or spray an 8×8-inch baking dish with cooking spray. Set aside.
In a large bowl, beat the heavy cream and eggs until light, fluffy, and foamy – about 3-4 minutes.
Fold in the spinach, green chiles, Parmesan and pepper jack cheeses, flour, nutmeg, salt, and pepper.
Whisk until well combined.
Spoon the mixture into the baking dish.
Bake in the preheated oven for 30-35 minutes or until it’s set in the center.
Remove from the oven and allow to rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: cheesy spinach souffle, side dish, side dish recipes, spinach recipes, spinach, cheese, pepper jack cheese, parmesan cheese, healthy side dish, souffle