Spinach Souffle (Mom Sweeney's Recipe)

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    Spinach Souffle (Mom Sweeney's Recipe)

    Spinach Souffle Mom Sweeneys Recipe
    Spinach Souffle Mom Sweeneys Recipe

    "This is the best tasting Spinach Souffle recipe. When my sister and I where little, neither of us liked spinach. But, after finally trying this souffle, I learned just as my sister did that it was so bad after all and it was delicious. My mother would only make this for Thanksgiving Or Christmas Dinner. But, I make it throughout the year. You don't need any special occasion to enjoy this recipe. I recommend for the best taste, not to change or substitute anything for the recipe. I hope that you enjoy this recipe!"

    NotesFor the best flavor, do not change or substitute any of the ingredients.

    Serves6 About 1 cup

    Preparation Time30 min

    Cooking Time35 min

    Cooking MethodOven

    Cooking Vessel Size1 1/2 quart baking dish

    Ingredients

    • 1 (10-ounce) Frozen Spinach
    • 1 cup Butter
    • 1 cup Onion
    • 2 tablespoons Flour
    • 1 teaspoon Salt
    • 1 teaspoon Pepper
    • 1 cup Light or heavy cream
    • 1 cup cup grated Parmesan Cheese
    • 3 Eggs, separated
    1. Cook spinach according to directions, use no salt, drain well. Should be 1 cup.

    2. In a saucepan over low heat, melt 2 tablespoons butter. Add the onion and cook until transparent but not brown.

    3. Stir in remaining butter until melted, then the flour, salt and pepper.

    4. Gradually stir in the cream cook over moderately low heat, stirring constantly, until smooth and thickened. Add cheese.

    5. Remove from heat. Stir in the egg yolks, one at a time and stir in the spinach.

    6. Beat the whites until stiff, gradually fold in.

    7. Turn into an ungreased 1-1/2 quart casserole dish.

    8. Bake in 350⁰ preheated oven until brown and puffed as high as the top of the dish, about 35 minutes for a slightly soft spot in the center. Makes 4 servings.

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