Spinach Souffle Recipe

Spinach Souffle was a childhood favorite. My mom’s version was made with processed cheese, but I’ve updated the recipe with chunks of sharp cheddar.

This spinach casserole is now a holiday tradition for our family! Add leftover holiday ham for a meaty entree after Easter.

Easy Spinach Souffle

This super easy spinach souffle is a treasured recipe from my childhood. I almost hate to admit that my mom’s version used a processed cheese spread, AKA Velveeta, and I adored it!  Fast forward a few years and I found a similar recipe in our local Junior League cookbook, Winners, but with an upgrade of cheeses to a lovely sharp cheddar.

Dishes like A Spicy Perspective’s Spinach Artichoke Egg Casserole and this super easy spinach souffle can be eaten for any meal.  Mainly a side at our house, it’s also a wonderful meatless entree and who doesn’t love an eggy cheese dish for breakfast?

Delicious Holiday Side Dish

Surprisingly, my vegetable-avoiding daughter loves this spinach souffle.  Spinach is the only veggie that Katie will eat, and it was this casserole that sold her. That tells you something right there!

You can add ham for an entree (perfect with Easter ham leftovers), but we generally make it without, and it graces our table for nearly every holiday meal. If you’re looking for a cheesy side dish for your Thanksgiving or any one of your holiday celebrations, give this spinach casserole AKA spinach souffle a try.

Tips for a Perfect Spinach Casserole

Not officially a “souffle” according to the culinary definition as the eggs are added whole instead of the whites whipped, then folded in. But that’s the title of my mom’s dish from back in the 60’s or 70’s, so  there you go!

• This is such a simple recipe, just defrost two boxes of frozen chopped spinach overnight in the fridge. Set on the counter for an hour or so if the spinach is still icy the next morning.
• Next, squeeze the spinach very dry as any excess water will make this spinach casserole watery. I like using a potato ricer, but the hubby (my dishwasher) cringes when he sees little all the little bits of spinach he has to clean!

• You can also use your hands and squeeze out the liquid manually. This is my usual method these days.
• After that, you simply mix the spinach with eggs, cottage cheese (look for “old-fashioned” which has a smaller curd and is creamier), a couple tablespoons of flour,  chunks of cheddar, some butter and a wee bit of salt.

• Pour into a greased casserole and bake. When I had only one oven, I slid it in with the turkey at Thanksgiving. If the you’re doing this and the oven is not set at 350 degrees, just adjust the baking time.
• My oldest loves when I make this after Easter and add chunks of ham. Just reduce the salt a bit as the ham will add more saltiness to this dish. It then can be an entree instead of a side dish. It would also make a terrific bunch casserole!

More Thanksgiving Recipes You’ll Love:

• Easy Thanksgiving Side Dishes from Foodness Gracious
• Cranberry Fluff Salad from That Skinny Chick Can Bake
• 50 Thanksgiving Side Dishes from Aggie’s Kitchen
• Praline Topped Sweet Potato Casserole from That Skinny Chick Can Bake
• 15 Easy and Colorful Thanksgiving Sides from The View from Great Island

Note: I like to use the 8 ounce block of Kraft Sharp Cheddar in this recipe. So easy to find at any supermarket and it melts like a dream. As mentioned above, look for “old fashioned” cottage cheese instead of large curd or small curd. Small curd will work in a pinch.

How simple it that? I have a feeling this spinach souffle will become one of your family favorites, too.

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Spinach Souffle

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★★★★★

5 from 8 reviews

An updated favorite from my childhood.

• Author: Liz Berg
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Vegetable, Side Dish
• Method: Baking
• Cuisine: American

Ingredients

6 eggs, beaten

2–4 tablespoons butter, cubed (my mom’s recipe called for 4 tablespoons, but you can easily use half or even leave it out)

8 ounces sharp cheddar cheese, cubed (I use Kraft sharp cheddar)

24 ounces cream style, small curd cottage cheese (or “old fashioned” cottage cheese)

2 10 ounce packages frozen, chopped spinach, thawed and squeezed dry

2 tablespoons flour

1 teaspoon salt

Instructions

1. Preheat oven to 350º. Grease 9 x 13 or comparable casserole dish.
2. Combine all ingredients and pour into prepared dish. Bake 30-45 minutes or till middle is set.

Notes

Adapted from Winners, Junior League cookbook from Indianapolis.
You may also add 2 cups of chopped ham. Just reduce the salt if you do. Perfect for leftover Easter ham.

Note: I like to use the 8 ounce block of Kraft Sharp Cheddar in this recipe. So easy to find at any supermarket and it melts like a dream.