Super Simple
Spinach Souffle
- 1/2 cup chopped onion
1 (10-ounce) package frozen chopped spinach
4 large eggs, separated
1 (10-3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/2 teaspoon seasoned pepper
Dash ground nutmeg
2 cups cooked rice
- Cook onion with spinach,
following spinach package directions; drain thoroughly.
- Beat egg yolks. Combine
egg yolks, soup, sour cream, pepper and nutmeg in large bowl;
mix well. Stir in rice and spinach.
- Beat egg whites in small
bowl until stiff but not dry; fold into rice mixture.
- Turn into greased shallow
2-quart baking dish.
- Bake at 325 degrees F.
45 minutes or until knife inserted near center comes out clean.
Makes 6 servings.
Recipe provided courtesy
of USA Rice Federation.
