ream (or half and half), spinach souffle, salt, pepper, and nutmeg to
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).
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.
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.
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.
owels
defrost the spinach souffle.
once the souffle is scoopable stir
Mix cream cheese, crab meat, eggs and butter well.
Add flour and baked spinach souffle and mix well.
Fold in Cheddar cheese. Pour into buttered 12 x 8 x 1-inch baking dish.
Bake in 350\u00b0 oven until knife comes out clean, about 45 minutes.
Mix all together and place in greased 2-quart casserole.
Bake at 350\u00b0 for 50 minutes or until browned.
Serves 6 to 8.
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.
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.
Saute onion and mushrooms in margarine.
Spread over bottom of unbaked pie crust.
Top with shredded Swiss cheese (or cheeses). Then spread thawed spinach souffle evenly over cheese.
Bake in preheated 350\u00b0 oven for 1 to 1 1/2 hours.
Let stand 10 minutes before cutting.
Yields one 9-inch quiche, about 4 main course servings.
Mix eggs and milk together.
Thaw spinach souffle.
Add to egg and milk mixture.
Stir in onion and mushrooms.
Cook sausage, drain.
Add to egg mixture.
Mix all.
Pour into unbaked pie shell.
Bake at 400\u00b0 for 25 to 30 minutes.