Ann Gratwick'S Vegetable Souffle – a delicious recipe with frozen spinach, white bread, eggs, milk, salt, tomato. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw
2
spinach
3
and
4
drain.
5
Slice crusts from bread and cut each
6
slice
7
into
8
4
9
squares.
10
Place
11
bread
12
in buttered casserole, 13
13
x
14
9-inch. Beat eggs, milk and 1 teaspoon salt. Pour this
15
over
16
bread, allowing time for bread to soak up all liquid,
17
at
18
least
19
1
20
hour.
21
Arrange tomato wedges over bread evenly
22
and
23
pour
24
remaining tomato liquid over all.
25
Add salt and pepper
26
to
27
taste.
28
Mix
29
drained
30
spinach
31
with undiluted mushroom
32
soup
33
and spoon this mixture over tomatoes, allowing the tomatoes to show through. Sprinkle cheese on top.
34
Bake at 350u00b0 for about
35
1 hour or at 375u00b0 for 30 to 45 minutes if in a hurry. Serves 8.
295
kcal
Calories
14
g
Fat
21
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. frozen spinach (asparagus may be used, but tastier with spinach), 10 slices Pepperidge Farm white bread, 4 eggs, 2 c. milk, and more.
Yes, Ann Gratwick'S Vegetable Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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