Grated parmesan cheese
1 Can (10 3/4 oz.) cream of chicken soup
1 Pkg. (10 oz.) frozen chopped spinach cooked, well drained.
1/2 Cup shredded cheddar cheese
1 Tablespoon instant minced onion
1/2 Teaspoon marjoram
6 Eggs, separated
1/4 Teaspoon cream of tarter
Butter bottom & sides of 2 1/2 qt. soufflé dish. Dust with parmesan cheese. In a large saucepan combine soup, well drained spinach, cheddar cheese, onion and marjoram. Cook, stirring constantly, over med. heat until cheese melts. In small mixing bowl beat egg yolks at high speed until thick and lemon colored, about 5 minutes. Blend a small amount of hot soup mixture into yolks. Stir egg mixture into soup mixture. In a large mixing bowl beat egg whites and cream of tarter at high speed until stiff, but not dry, just until whites no longer slip when bowl is tilted. Gently, but thoroughly fold yolk mixture into egg whites. Carefully pour into prepared dish. For a top hat, hold the spoon upright and circle mixture to make about a one inch deep ring around dish. Bake in 350 degree oven until fluffy. 55 to 60 minutes or until brown and soufflé shakes slightly when oven rack is moved back and forth.
This version we may like a bit better, both are good, but this one is quick and easy and wonderful...
1 Cup heavy cream
2 Packages (10 oz) Spinach (thawed and squeezed dry)
1/3 Grated Parmesan cheese
2 Tablespoons all purpose flour
1/8 Teaspoon ground nutmeg
18 Teaspoon ground red pepper
1/2 Teaspoon salt
1/4 Teaspoon black pepper
Preheat the oven to 350 degrees. Coat an 8 inch square baking dish with nonstick cooking spray. In a medium bowl, beat the heavy cream and eggs for two or thee minutes or until foamy. Add the remaining ingredients, mix well and pour mixture into the baking dish. Bake for 30 to 35 minutes or until knife inserted into the center comes out clean. Cut into squares and serve. 4 to 6 servings
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!