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Spinach Pantry Souffle

 Spinach Pantry Souffle
We have always loved soufflĂ©s, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. —Diane Conrad, North Bend, Oregon
6 ServingsPrep: 35 min. Bake: 30 min.


  • 6 egg whites
  • 2 tablespoons grated Parmesan cheese
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 teaspoon ground mustard
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 egg yolks, beaten


  • Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt.
  • soufflĂ© dish with cooking spray and lightly sprinkle with Parmesan
  • cheese; set aside.
  • In a small saucepan, combine the soup, cheese blend and mustard; cook
  • and stir over medium heat for 5 minutes or until cheese is melted.
  • Transfer to a large bowl; stir in spinach. Stir a small amount of
  • soup mixture into egg yolks; return all to the bowl, stirring
  • constantly.
  • In a small bowl with clean beaters, beat egg whites until stiff peaks
  • form. With a spatula, stir a fourth of the egg whites into spinach
  • mixture until no white streaks remain. Fold in remaining egg whites
  • until combined. Transfer to prepared dish.
  • Bake at 375° for 30-35 minutes or until the top is puffed and

2 of 2

Spinach Pantry Souffle (continued)

Directions (continued)

  • center appears set. Serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving equals 140 calories, 8 g fat (3 g saturated fat), 90 mg cholesterol, 453 mg sodium, 7 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 starch.