How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spinach "Souffle"?

You need 7 ingredients. The key ingredients include: 4 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry, 2 (10 3/4 ounce) cans cream of mushroom soup (can use reduced fat), 1 onion, finely chopped, 1/2 cup grated parmesan cheese, plus more for topping, and more.

Is Spinach "Souffle" suitable as baking & desserts?

Yes, Spinach "Souffle" falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Spinach "Souffle"?

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.

Spinach "Souffle" Recipe

Name: Spinach "Souffle"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry; 2 (10 3/4 ounce) cans cream of mushroom soup (can use reduced fat); 1 onion, finely chopped; 1/2 cup grated parmesan cheese, plus more for topping; 1/4 cup bacon bits; 2 teaspoons Worcestershire sauce; 1/2 teaspoon Tabasco sauce

Spinach "Souffle" – a delicious recipe with cream of mushroom soup, onion, parmesan cheese, bacon bits, Worcestershire sauce, Tabasco sauce. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

4 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (10 3/4 ounce) cans cream of mushroom soup (can use reduced fat)
1 onion, finely chopped
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup bacon bits
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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