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.

Spinach Souffle | An easy, cheesy side dish!

Easy Spinach Souffle

This 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 one a try.Spinach Souffle | An easy, cheesy side dish!

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.

Spinach Souffle

Serves 6-8 servings     adjust servings

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

An updated favorite from my childhood.


  • 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


  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.


Recipe 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.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 408kcal Calories from fat 251
% Daily Value
Total Fat 28g 43%
Saturated Fat 14g 70%
Transfat 1g
Cholesterol 233mg 78%
Sodium 793mg 33%
Carbohydrate 10g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 30g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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1 review

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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.


  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. Barb Taylor says:

    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. diana reed says:

    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. Christine says:

    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.


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    […] souffle, but both can be time-consuming to make, so when I saw how easy Liz’s version of Spinach Souffle was to make, I wanted to try it.  With only seven ingredients, it’s a snap to whip up.  I […]

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