Spinach Souffle Bake Recipe

Name: Spinach Souffle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained; 2 (4 oz.) cans mushroom pieces and stems, drained; 2 c. cooked rice; 4 eggs, slightly beaten; 4 oz. (1 c.) shredded Cheddar cheese; 1/4 c. margarine or butter, softened; 2/3 c. milk; 1/4 c. chopped onions; 1 tsp. thyme leaves; 1/2 tsp. garlic salt; 1 tsp. Worcestershire sauce

Servings: persons

2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
2 (4 oz.) cans mushroom pieces and stems, drained
2 c. cooked rice
4 eggs, slightly beaten
4 oz. (1 c.) shredded Cheddar cheese
1/4 c. margarine or butter, softened
2/3 c. milk
1/4 c. chopped onions
1 tsp. thyme leaves
1/2 tsp. garlic salt
1 tsp. Worcestershire sauce

1
Heat oven
2
to
3
350u00b0.
4
Grease 13 x 9-inch baking dish or 3-quart
5
casserole.
6
In
7
large
8
bowl, combine all ingredients; mix well.
9
Spoon into prepared casserole.
10
Bake at 350u00b0 for 30 to 40 minutes or until firm and set.
11
This makes 12 (1/2 cup) servings!

853

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained, 2 (4 oz.) cans mushroom pieces and stems, drained, 2 c. cooked rice, 4 eggs, slightly beaten, and more.

Yes, Spinach Souffle Bake 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.

Spinach Souffle Bake

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