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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A new way to serve spinach! Cook in 6 individual soufflé dishes or one 2 quart casserole. Ingredients:
1/4 cup onion, chopped |
1 tablespoon butter |
6 eggs, separated |
1 cup chopped spinach, cooked and drained |
1/2 cup parmesan cheese, grated |
1 cup jarlsberg cheese, grated |
4 tablespoons butter |
1/4 cup flour |
1 1/2 cups milk, warmed |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 400 degrees.
2. White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
3. Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
4. Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
5. Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese.
6. Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
7. Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
8. Makes about 6 -1 cup servings.
9. Serve immediately.
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