tart to prepare Stouffer's frozen spinach souffle according to package directions for
serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces
ream (or half and half), spinach souffle, salt, pepper, and nutmeg to
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.
Preheat oven to 350 degrees F (175 degrees C). Butter a shallow baking dish that is big enough to accommodate all the fish.
Slice the frozen spinach souffle into 4 equal pieces. Wrap a fillet around each piece, and place seam side down in prepared baking dish. Pour undiluted soup over the fish, and sprinkle with small shrimp, Parmesan cheese, and paprika.
Bake for 30 to 40 minutes, or until a fork can be easily inserted into the souffle.
Cook rutabaga 25 minutes or until tender and drain well.
In a large bowl, beat rutabaga on medium speed of electric mixer until smooth.
Beat in margarine, salt, nutmeg and pepper.
Fold in thawed spinach souffle.
Turn mixture into 1 1/2-quart casserole. Bake, uncovered, in a 375\u00b0 oven for 35 to 40 minutes.
Makes 6 to 8 servings.
Thaw spinach. Mix with ingredients; pour into baking dish and bake at 350\u00b0 for 35 minutes.
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.
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.
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 400 degrees F.
Combine spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise, and green onions in a large bowl.
Slice top off of bread loaf; carefully remove soft bread from inside, leaving 1/2 inch thick shell.
Cut top piece and soft bread into bitesize pieces.
Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons of Parmesan cheese.
Wrap loaf in foil, leaving filling exposed.
Bake for 35 to 40 minutes or until heated through.
Serve warm with bread pieces for dipping.
Layer, in pie
shell,
mushrooms and Swiss cheese.
Top with spinach souffle.
Bake at 350\u00b0 for 1 hour.
Heat oven to 350F.
Combine the prepared Spinach Souffle, cream cheese, 1/2 cup of Parmesan, Mayo and the green onions- Mix together and transfer to a small oven proof dish.
Sprinkle with 1 tbsp Parmesan.
Place in 350 Oven for 20 minutes.
Warm the tortilla chips for 7 minutes, place them around the dip dish on a platter, sprinkle chips with the tomatoes, green onions& Montery Jack.
Serve.
Combine spinach souffle and breadcrumbs; spoon into pepper halves.
Place in a shallow baking dish and sprinkle with cheese. Cover and bake at 350 degrees for 35 minutes.
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).
nside of a 6 cup souffle dish.
Coat the interior
preheat oven to 350 and grease a 1-qt. souffle dish.
cook the spinach thoroughly and drain well. Melt the cream cheese over boiling water and add to the hot spinch. Add the cottage cheese and matzah meal and mix well.
stir in the eggs, salt and pepper.
pour into the souffle dish and bake 40 minutes, or until light golden on top.
Cook, drain and cool spinach.
Beat eggs and add cottage cheese and grated cheese, flour and butter.
Stir in spinach and pepper flakes. Top with red pepper rings.
Bake in 9x13 casserole 325 deg. For 1 hour.