Name: Spinach Pantry Souffle
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 6 large egg whites -; 2 tablespoons grated Parmesan cheese -; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted -; 1 cup shredded reduced-fat Mexican cheese blend -; 1 teaspoon ground mustard -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -; 2 large egg yolks, beaten -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Pantry Souffle

1. 6 large egg whites -

2. 2 tablespoons grated Parmesan cheese -

3. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted -

4. 1 cup shredded reduced-fat Mexican cheese blend -

5. 1 teaspoon ground mustard -

6. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

7. 2 large egg yolks, beaten -

How to cook deliciously - Spinach Pantry Souffle

1. Stage

Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside.

2. Stage

In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly.

3. Stage

In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.

4. Stage

Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.