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. Add leftover holiday ham for a meaty entree.

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 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?

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. 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 souffle a try.

Tips for a Perfect Result

This is such a simple recipe, just defrost two boxes of frozen chopped spinach (I do this overnight in the fridge). Then squeeze it very dry (a potato ricer works well for this) and mix with eggs, cottage cheese, a couple tablespoons of flour,  chunks of cheddar, some butter and a wee bit of salt. Pour into a greased casserole and bake. 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 2 reviews

An updated favorite from my childhood.

• Author: Liz Berg
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6-8 servings

Ingredients

• 6 eggs, beaten
• 2-4 tablespoons butter, cubed
• 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.

More Recipes You’ll Love:

• Easy Thanksgiving Side Dishes from Foodness Gracious
• Cranberry Fluff Salad
• 50 Thanksgiving Side Dishes from Aggie’s Kitchen
• Praline Topped Sweet Potato Casserole
• 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.