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Spinach Souffle Casserole Recipe
Spinach Souffle Casserole Recipe photo by Taste of Home

Spinach Souffle Casserole Recipe

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I've taken this dish to many church and school potlucks, and every time I serve it, it seems that several people ask for the recipe. At home, I usually serve it with homemade muffins and some fruit.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6-8 servings

Ingredients

  • 2 cups (16 ounces) 4% cottage cheese
  • 3 eggs, beaten
  • 3 packages, (10 ounces each) frozen spinach, thawed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • Dash nutmeg

Nutritional Facts

1 serving (3/4 cup) equals 172 calories, 10 g fat (7 g saturated fat), 115 mg cholesterol, 525 mg sodium, 5 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. In large bowl, combine cottage cheese and eggs. Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12-in. x 7-1/2-in. x 2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar cheese and let stand 5 minutes. Yield: 6-8 servings.
Originally published as Spinach Souffle in Country February/March 1991, p49

Nutritional Facts

1 serving (3/4 cup) equals 172 calories, 10 g fat (7 g saturated fat), 115 mg cholesterol, 525 mg sodium, 5 g carbohydrate, 1 g fiber, 14 g protein.

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