Stouffer’s Spinach Soufflé Recipe

When it comes to classic comfort food, few dishes capture the essence of homestyle cooking quite like a well-made spinach soufflé. The Stouffer’s Spinach Soufflé Recipe has been a freezer aisle staple for decades, but creating your own version at home allows you to control the quality and freshness of every ingredient.

This homemade take on the beloved frozen classic transforms simple ingredients like fresh spinach, eggs, and milk into a fluffy, satisfying side dish. Unlike its processed counterpart, this recipe uses whole milk instead of skim and incorporates fresh herbs for enhanced flavor.

Making your own spinach soufflé means you can avoid preservatives while creating a dish that’s both nutritious and delicious, perfect for family dinners or special occasions.

What Does Stouffer’s Spinach Soufflé Taste Like?

A properly made spinach soufflé delivers a delicate, creamy texture with earthy spinach flavors that meld beautifully with rich, custard-like eggs. The taste is mild and comforting, with a subtle herbaceous note that doesn’t overpower the palate.

The texture should be light and airy, almost cloud-like, with tender spinach leaves distributed throughout. When done correctly, each bite offers a perfect balance of vegetables and dairy, creating a satisfying mouthfeel that’s neither too dense nor too watery.

Unlike frozen versions that can taste bland or artificial, homemade spinach soufflé has a fresh, vibrant flavor profile. The eggs provide richness while the spinach adds nutritional value and a pleasant green color that makes the dish visually appealing.

Ingredients Required for Stouffer’s Spinach Soufflé Recipe

Here’s the list of Ingredients you’ll need to make this Stouffer’s Spinach Soufflé

• 2 pounds fresh spinach, cleaned and chopped
• 6 large eggs, separated
• 1 cup whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• ½ cup grated Parmesan cheese

Kitchen Utensil You’ll Need

1. Large mixing bowls
2. Electric mixer
3. 2-quart baking dish
4. Large skillet
5. Whisk
6. Rubber spatula
7. Measuring cups and spoons

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Serves: 6-8 people

Copycat Stouffer’s Spinach Soufflé Recipe

Simply follow the steps given below to make your Stouffer’s Spinach Soufflé Recipe at home

1. Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish with butter.

2. Prepare the spinach by washing thoroughly and removing thick stems. Sauté in a large skillet until wilted, about 3-4 minutes. Drain excess water and chop finely.

3. Make the base by melting butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened.

4. Combine ingredients by removing the sauce from heat and whisking in egg yolks, salt, pepper, and nutmeg. Stir in the cooked spinach and Parmesan cheese.

5. Whip egg whites until stiff peaks form using an electric mixer. This step is crucial for achieving the signature light texture.

6. Fold carefully by adding one-third of the egg whites to the spinach mixture, then gently fold in the remaining whites in two additions.

7. Bake the soufflé by transferring to the prepared dish and baking for 30-35 minutes until golden brown and set in the center.

8. Serve immediately while hot and puffy for the best texture and presentation.

Some Tasty Ways To Customize and Serve This Stouffer’s Spinach Soufflé

1. The Classic Sunday Roast Companion
We’ve found that spinach soufflé is absolutely magical alongside a perfectly roasted chicken or beef. The creamy, airy texture cuts through the richness of roasted meats beautifully. Last Sunday, we served it with herb-crusted roast chicken and roasted carrots – our guests couldn’t stop raving about how well everything complemented each other.

2. Elegant Brunch Centerpiece
This has become our go-to for weekend brunches! We serve individual portions in ramekins alongside crispy bacon, fresh fruit salad, and mimosas. The presentation looks so sophisticated, and the light, fluffy texture pairs wonderfully with morning flavors. Pro tip: we always make extra because people inevitably ask for seconds.

3. Holiday Ham’s Best Friend
During Easter and Christmas dinners, we’ve learned that spinach soufflé is the perfect elegant side for glazed ham. The mild, creamy spinach balances the salty-sweet ham glaze perfectly. We usually pair it with roasted sweet potatoes and dinner rolls for a complete holiday spread that never fails to impress.

4. Steak House Style Dinner
We love recreating that upscale steakhouse experience at home by serving this soufflé alongside perfectly grilled ribeye steaks. Add some garlic mashed potatoes and sautéed mushrooms, and you’ve got a restaurant-quality meal. The soufflé adds that touch of refinement that makes the whole dinner feel special.

5. Light Lunch with Soup
On cooler days, we often serve smaller portions of spinach soufflé with a bowl of creamy tomato soup or butternut squash bisque. The combination of textures and flavors creates such a satisfying, comforting meal. We’ll add some crusty bread and a simple green salad to round it out perfectly.

6. Fish Dinner Perfection
We’ve discovered that this soufflé pairs beautifully with flaky white fish like cod or halibut. The delicate flavors complement each other without competing. Our favorite combination includes lemon-herb baked fish, the spinach soufflé, and some roasted asparagus with a crisp white wine.

7. Vegetarian Feast Star
For our vegetarian friends, we love creating an all-veggie dinner featuring the spinach soufflé as the main attraction. We’ll serve it with roasted root vegetables, wild rice pilaf, and a fresh arugula salad with balsamic vinaigrette. It’s hearty enough to satisfy even the meat-eaters at the table.

8. Mediterranean Night
We’ve had great success incorporating this into Mediterranean-themed dinners. Serve it alongside grilled lamb chops, roasted eggplant, and a Greek village salad. The creamy soufflé provides a nice contrast to the bold Mediterranean flavors and herbs.

9. Fancy Potluck Contribution
This has become our signature potluck dish! We transport it in a beautiful ceramic baking dish and watch it disappear first every single time. It pairs well with whatever the host is serving – from barbecue to Italian dishes. People always ask for the recipe, and we love sharing our homemade version.

10. Date Night at Home
For romantic dinners at home, we serve this in individual ramekins alongside pan-seared salmon or filet mignon. Add some roasted Brussels sprouts and a bottle of Pinot Grigio, and you’ve got an intimate dinner that rivals any fancy restaurant. The presentation in individual portions always feels extra special and thoughtful.

Some Tips on This Stouffer’s Spinach Soufflé Recipe

1. Squeeze Out All the Water
After you cook your spinach, make sure to squeeze out ALL the water. Use your hands or a clean towel. Too much water will make your soufflé flat and soggy. Nobody wants that!

2. Room Temperature Eggs Work Best
Take your eggs out of the fridge about 30 minutes before you start cooking. Room temperature eggs whip up much better than cold ones. This helps make your soufflé nice and fluffy.

3. Don’t Open the Oven Door
I know it’s hard, but don’t peek! Opening the oven door lets cold air in. This can make your soufflé fall down flat. Just wait and trust the process.

4. Use a Clean Bowl for Egg Whites
Make sure your mixing bowl is super clean. Even a tiny bit of grease can stop egg whites from getting fluffy. Wipe it down with lemon juice if you want to be extra safe.

5. Fold Gently Like You’re Tucking in a Baby
When you mix the egg whites in, be very gentle. Use a big spoon and fold slowly. Think of it like you’re tucking a baby into bed. Too much mixing will make your soufflé heavy.

6. Serve Right Away
Soufflés are like magic tricks – they look amazing but only for a short time. Serve it as soon as it comes out of the oven. It will start to shrink after about 5 minutes.

7. Use Fresh Spinach When You Can
Fresh spinach tastes so much better than frozen. If you can only find frozen, that’s okay too. Just make sure to thaw it first and squeeze out even more water.

8. Don’t Worry If It Falls
If your soufflé falls down, don’t feel bad! It still tastes good. Even fancy chefs have this happen sometimes. You can call it a “spinach casserole” instead.

9. Make Sure Your Oven is Hot
Let your oven heat up for at least 15 minutes before you put your soufflé in. A hot oven helps it puff up nice and tall. Cold ovens make flat soufflés.

10. Taste and Add More Salt
Before you bake it, taste your mixture. Spinach needs salt to taste good. Add a little more if it tastes bland. Your family will thank you for making it yummy!

How to Store and Reheat Stouffer’s Spinach Soufflé

Spinach soufflé is best enjoyed fresh from the oven, as it will naturally deflate as it cools. Leftover portions can be refrigerated for up to 2 days and gently reheated in a 300°F oven for 10-15 minutes, though the texture won’t be as light as when first baked.

Common Queries on This Stouffer’s Spinach Soufflé Recipe

Here, we’ve got you covered with some common questions about the Stouffer’s Spinach Soufflé that people often ask.

1. What are the ingredients in Stouffer’s spinach souffle?

From our research into the original Stouffer’s product, their spinach soufflé contains chopped spinach, skim milk, eggs, and soybean oil with no preservatives. However, we’ve found that making it from scratch with fresh spinach, whole milk, butter, flour, separated eggs, and Parmesan cheese creates a much more flavorful and satisfying result. Our homemade version eliminates the processed ingredients while delivering superior taste and texture.

2. What to serve with spinach souffle?

In our experience, spinach soufflé pairs beautifully with roasted chicken, grilled salmon, or prime rib as an elegant side dish. We love serving it alongside garlic mashed potatoes and roasted vegetables for a complete meal. For lighter fare, it works wonderfully with a simple mixed greens salad and crusty bread. The creamy, mild flavor complements both rich meats and delicate fish dishes perfectly.

3. What are the ingredients in Stouffer’s creamed spinach?

Stouffer’s creamed spinach typically contains spinach, milk, cream, butter, flour, and seasonings. While similar to their soufflé, the creamed version is denser and doesn’t include the whipped egg whites that give soufflé its signature airy texture. We’ve found that both products benefit from being made fresh at home where you can control the quality and richness of the ingredients.

4. Can I make this recipe ahead of time?

Unfortunately, soufflés are best served immediately after baking since they naturally deflate as they cool. However, we’ve discovered you can prepare the spinach base mixture up to 4 hours in advance and refrigerate it. When ready to serve, simply whip the egg whites fresh and fold them in before baking. This saves time while maintaining the perfect texture.

5. Why did my spinach soufflé collapse?

From our cooking trials, soufflé collapse usually happens when the egg whites are over-whipped, under-whipped, or folded too vigorously. We’ve learned that gentle folding is key – use a rubber spatula and fold just until combined. Also, avoid opening the oven door during baking, as temperature fluctuations can cause deflation. Serve immediately for best results.

6. Can I use frozen spinach instead of fresh?

Absolutely! We’ve tested both methods extensively. When using frozen spinach, thaw it completely and squeeze out excess moisture using a clean kitchen towel. You’ll need about 10-12 ounces of frozen spinach to replace 2 pounds of fresh. The flavor is nearly identical, though fresh spinach provides slightly better texture and color.

7. Is spinach soufflé healthy?

In our nutritional analysis, spinach soufflé offers excellent iron, folate, and vitamin K from the spinach, plus protein from the eggs. Our homemade version is healthier than the frozen alternative because it uses whole milk instead of skim (for better vitamin absorption) and eliminates processed oils. It’s a great way to increase vegetable intake, especially for picky eaters.

8. What’s the difference between soufflé and regular baked spinach?

Through our testing, we’ve found that soufflé’s defining characteristic is the incorporation of whipped egg whites, which creates an incredibly light, airy texture. Regular baked spinach dishes are typically denser and more casserole-like. The soufflé technique requires more precision but delivers an elegant, restaurant-quality result that’s perfect for special occasions.

9. Can I add other ingredients to customize the recipe?

We love experimenting with variations! Crumbled bacon, sautéed mushrooms, or different cheeses like Gruyère or cheddar work beautifully. Fresh herbs like thyme or dill add wonderful flavor complexity. Just remember that additional wet ingredients may affect the soufflé’s structure, so drain them well and don’t exceed 1/2 cup of add-ins total.

10. How do I know when the soufflé is done?

From our experience, a properly baked soufflé should be golden brown on top and feel set (not jiggly) when gently shaken. We typically bake for 30-35 minutes at 375°F, but every oven is different. The center should spring back lightly when touched, and a knife inserted in the center should come out mostly clean. Don’t overbake, as this can make it tough and dry.

This homemade Stouffer’s Spinach Soufflé Recipe transforms a simple frozen food concept into an elegant, restaurant-quality dish that’s perfect for any occasion. By using fresh ingredients and proper technique, you’ll create a soufflé that’s infinitely more flavorful and satisfying than its processed counterpart.

The beauty of this recipe lies in its versatility-you can easily customize it with additional herbs, different cheeses, or even mix in other vegetables. It’s an excellent way to incorporate more greens into your family’s diet while serving something that feels special and sophisticated.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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