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Cheesy Spinach Souffle

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This Cheesy 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.

Spinach Souffle in a white casserole dish


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 dish at our house, it’s also a wonderful meatless entree, and who doesn’t love an eggy cheese dish for breakfast? If you’ve been a fan of Stouffer’s Spinach Souffle, it’s time you make this even better recipe from scratch!

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.

A spoonful of Cheesy Spinach Souffle on a small white plate

How to Make Spinach Souffle

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 ’60s or ’70s, 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!

How Long Can You Keep Spinach Souffle?

Like most dishes, leftovers can be kept covered in the refrigerator for up to 3 days. This is as long as it has not been left out at room temperature for more than 2 hours. Since Stouffer’s Spinach Souffle is a frozen product, it’s pretty safe to say that leftovers can be frozen for up to 3 months. But I have not tested this myself.

Variations on Spinach Souffle

  • Sprinkle some cheese on top during the last few minutes of baking. A little gooey topping is always a bonus!
  • I like using sharp cheddar cheese, but mozzarella or Monterey jack would also be good choices.
  • Want some additional flavor? Feel free to add a pinch or two of red pepper flakes for some heat. Nutmeg is a classic spice added to spinach dishes, so a few grates of fresh nutmeg or a pinch or two of ground nutmeg would taste terrific. A little goes a long way, though, so don’t overdo!
  • Watching your carbs? Swap out the flour for almond flour for a low carb side or even entree.

More Thanksgiving Recipes You’ll Love:

Spinach Souffle | An easy, cheesy side dish!

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 is that? I have a feeling this spinach souffle recipe will become one of your family favorites, too.

Spinach Souffle

Spinach Souffle

An updated favorite from my childhood, this easy spinach souffle is perfect for the holidays!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 8 servings


  • 6 eggs, beaten
  • 2 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


  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.


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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 545Total Fat: 50gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 280mgSodium: 653mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 18g


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Spinach Souffle | An easy, cheesy side dish!


Cheesy Spinach Souffle in a white casserole dish
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50 comments on “Cheesy Spinach Souffle”

  1. I would gladly eat the entire pan of this, but can’t get my husband to take even a bit of spinach. Perhaps it was a bad childhood experience or something…he won’t eat my spinach dip either :sigh:!

  2. This sounds wonderful. I am going to try it soon. I think my children would love it, too. Thanks.

  3. This is my kind of recipe. I love things like this. Thanks for sharing. (What?? No jello making blog today??)

  4. Great!!! Thanks, Judy~

  5. Wendy, I’m kind of shocked my husband will eat this…and I could eat a whole pan, too! You’ll have to make it for a pot luck/pitch in 🙂

  6. This looks amazing.

  7. Leef, you crack me up!

    Steve, thanks!!! Hope you get a chance to try it~

  8. Liz, this looks great. We’re having Spinach Madeline for our holiday meal, but I will give your recipe a try soon. I like the addition of the cottage cheese.

  9. LOL, Kimberly…yes, I think it’s a sign!! And I love your sense of humor 🙂

  10. Liz, this sounds so good and my kind of food.

  11. Spinach Souffle is one of my very all-time favorite since childhood too, Lizzy.

    I used to buy Stouffer’s years ago, which I thought was pretty good, but it takes just a little effort to make your own. Your souffle looks so delicious, and pretty.

  12. Thanks, Lizzie! I remember wanting all my food plain and separated as a child–for some reason, this dish was an exception. Happy Thanksgiving, my foodie friend!

  13. Thanks, Becky and Regina!!!!

  14. I’m so glad, Carolyn! Hope you get a chance to try it~

  15. Thank you, ASP!!!

  16. Liz–my mother also made this recipe while I was growing up, and then she changed the cheese to cheddar long before Winners…a family must!

  17. Barb, you were able to post!!! Hooray! So glad it’s a family tradition for you, too~

  18. Another winner from the Skinny Chick!

    We love this tradition for Thanksgiving and will share it today on our Facebook page. We’re going to use 2 bags of our Curly Spinach and just wilt them quickly before use. Do you approve? 🙂

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

  19. Absolutely love spinach and this looks like a winner!!

  20. Made this for Thxgiving 2014. Family went NUTS! SO FABULOUS. Thanks!

  21. Liz, thank you for this recipe~! I’m just about to print it. Special thoughts to you and Izzy.

  22. Has anyone tried cooking it in muffin tins and freezing for nice little reheat side dishes?

  23. Can you use fresh spinach? If so, how much?

    • I’m sure you could, Maggie, though you’d need a lot. Just blanch and chop, then squeeze dry some fresh spinach to equal about 3 cups. Here’s what I found with a quick search:

      4 cups leaves, 6 ounces

      1 lb fresh = 1 cup cooked

      10 oz bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry

      10oz frozen = 1 1/2cups cooked

  24. What can I replace cottage cheese with?

    • Hi, Christine, I’ve only made it with cottage cheese. I suppose you could try ricotta, but I’d break it into little pieces before mixing it in. If you try it, let me know how it works. P.S. You might need a bit more salt as ricotta is a bit blander than cottage cheese.

  25. This looks great and I’m sure that it is, but a soufflé rises high. This is a quiche.

    • Hi, Lana,
      This is a retro recipe that my mom started making in the 1960’s before quiche was a household word. It was called a soufflé back then so I kept the name. But you’re right, technically it’s more of a quiche. Hope you give it a try!

  26. Love this~!!! So easy especially for a holiday. I had low fat cottage cheese and added a little sour cream to compensate. Worked pretty well. This is a keeper. Thanks Liz~

  27. My 28 yr old sons fav since a tot, he would eat the whole stouffers spinach soufflé by himself, at the time he need more iron in his diet. He loves any greens now, I had collard greens from a steam table from our local grocery store back in the day and he asked what are those, since I told him that they were MINE you can’t have any. He was sneaky and ate them all up while I was making us something to drink. He has been nuts about any green veggies since. He will fight you for the last Brussel sprouts too! LOL I created a green monster.

  28. I had the processed cheese version growing up too! I can’t wait to try this upgraded version!!

  29. Looks like a new favorite to me!

  30. I made this for my friend who is recovering from surgery and I can’t wait to make it again for ME! It’s such a delicious recipe!

  31. This sounds so delicious! As a side dish, or even a breakfast.

  32. Perfect breakfast, lunch or dinner! Love how easy the prep and so pretty when it’s all baked.

  33. What can I substitute for the flour to make it gluten free?

  34. This sounds so amazing! I must try it soon. 

  35. Such a delicious meal! I make this all the time!

  36. Loved this recipe! It was really easy and really yummy. I tried it for first time for a party, really surprised myself on how good it turned out!
    Will be making this again soon!

  37. This recipe is also a favorite of mine from my childhood. I have also changed to cheddar cheese instead of Velveeta. My original recipe called for a whole stick of butter which I have now cut in half. The other addition is that I sprinkle garlic powder and pepper on top before popping into the oven. It smells so good while baking. 

  38. I love this looks like sunday brunch this week

  39. This dish is so delicious — everyone had 2nds — and (psssst) it’s so easy ! And if you want, sprinkle some Paremsan on top before introducing it to the oven — loverly !

  40. Thinking about making this as a Thanksgiving side dish. I’m not a fan of cottage cheese, so I’m thinking about using cream cheese instead?

    • Hi, Ondrea,

      I don’t really enjoy cottage cheese straight up either, but this dish tastes nothing like cottage cheese. It just gives the casserole some substance. I’m not sure you’d be happy with cream cheese as the consistency will be way off. If you want to try it, I’d cut it into very small pieces. I’d still recommend trying it with cottage cheese 🙂

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