Spinach Souffle

An easy and tasty egg dish.

Spinach Souffle
Prep time
Cook time
Total time
Spinach souffle made with a can of cream of celery soup.
Recipe type: Brunch
Cuisine: American
Serves: 4
  • 1 can (10 oz.) cream of celery soup
  • 3 eggs, separated
  • 1 cup finely chopped, drained cooked spinach
  • ¼ cup grated onion
  • ⅛ teaspoon nutmeg
  • ½ cup grated cheddar cheese
  1. Heat the soup (undiluted) to just below boiling. Remove from heat.
  2. Beat egg yolks, and add to the soup, along with the spinach, onion and nutmeg.
  3. Beat egg whites until stiff. Fold into the soup mixture. Turn into a buttered casserole dish. Top with cheese.
  4. Set in a pan of warm water and bake at 350 degrees F. for 50 minutes, until set and golden crusted. Serve immediately. Makes 4 servings.



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