ream (or half and half), spinach souffle, salt, pepper, and nutmeg to
In a medium size bowl combine spinach souffle, eggs, milk, onion, mushrooms, bacon and grated cheese.
Pour spinach mixture in pie shell.
Bake at 400\u00b0 for 25 to 30 minutes.
Serves 4 to 6.
Preheat oven to 350 degrees F. Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets.
Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper.
Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 5 minutes.
Mix together spinach souffle, eggs, milk, onion, mushrooms and Swiss cheese.
Pour into unbaked 9-inch pie shell and bake at 400\u00b0 for 30 to 40 minutes.
Serves 4 to 6.
Thaw spinach souffle.
Combine remaining ingredients.
Place in greased baking dish (9 x 13-inch or 10 x 17-inch).
Bake at 400\u00b0 until knife inserted in center comes out clean (25 to 30 minutes).
br>Grease a 2-quart souffle dish.
In a saucepan
Preheat oven to 400\u00b0.
Butter a 2-quart souffle dish; sprinkle bottom with cheese.
Melt 2 tablespoons butter; add lemon juice and defrosted spinach.
Add salt and pepper.
Separate eggs; beat yolks into spinach sauce, one at a time, with a wire whisk.
Set mixture aside.
Preheat oven to 400\u00b0F.
Place the pie crust into a pie plate.
Saute mushrooms in Butter (I use Smart Balance and it comes out great).
Pour mushrooms into crust and spread evenly.
Top with Jarlsberg Cheese.
Top that with the Spinach Souffle.
Bake for 30 minutes.
Brown and drain ground beef and onion.
Add spinach souffle mix and cool.
Add cheese.
Stuff mixture into manicotti with small spoon.
Add enough water to cover bottom of pan 1/2 inch. Pour spaghetti sauce over noodles and bake at 350\u00b0 for 1 1/2 hours.
In a blender, combine all ingredients except the spinach and rice; blend well.
Fold into the blended ingredients the cooked and drained spinach and the rice.
Pour into a buttered 9 x 13-inch glass baking dish.
Bake at 350\u00b0 for 30 to 45 minutes or until brown around the edges.
owels
defrost the spinach souffle.
once the souffle is scoopable stir
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
Bake in preheated oven for 20 minutes, or until lightly set.
NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Saute chicken breasts in oil until golden brown. It will finish cooking in the oven.
Combine souffle, rice, milk, 1/2 Celsius swiss cheese, onion, mustard and salt in a large bowl and stir well. Spread in bottom of 9 x13 baking dish. Place browned chicken on top of spinach mixture.
Combine breadcrumbs, butter and remaining swiss cheese in small bowl. Sprinkle evenly over casserole. Cover with aluminum foil.
Bake in preheated 375 over for 25 minutes, remove cover and continue baking for 35 - 40 minutes.
o prepare Stouffer's frozen spinach souffle according to package directions for
errated knife, cut the frozen spinach souffle crosswise into 4 equal pieces
Thaw spinach. Mix with ingredients; pour into baking dish and bake at 350\u00b0 for 35 minutes.
Heat oven to 350\u00b0. Spoon spinach into 2 ramekins.
Make indentations and break eggs into cups.
Bake 20 minutes until spinach is hot and puffed and eggs are done.
Sprinkle cheese and paprika over mixture.
Cook shells.
Fill with spinach souffle.
Make a cheese sauce with the last 4 ingredients.
Season with salt and pepper as it cooks.
Stir constantly until cheese melts.
Pour over shells. Bake at 350\u00b0 for 1/2 hour.
Preheat oven to 400\u00b0.
Cut a star shape out of the bottom of each tomato.
Scoop out the pulp.
Place shells in 13 x 9 x 2-inch baking pan.
Combine spinach souffle, Swiss cheese and nutmeg. Spoon into tomato shells.
Bake 20 minutes.
Place tops in pan also.
Bake until filling is puffed and golden.
Butter a 10-inch casserole dish and put frozen spinach on bottom to thaw.
Mix rest of ingredients and pour over spinach. Crush Ritz crackers and mix with margarine.
Sprinkle over casserole.
Bake at 325\u00b0 for 50 minutes.
Serves 6 to 8.