SPINACH SOUFFLE 
1 pkg. frozen chopped spinach, cooked and drained
1 egg, slightly beaten
1/4 c. melted butter
1 1/4 c. Italian croutons
1 can cream of mushroom soup
1 c. grated sharp cheese
1/4 c. grated onions

Mix all ingredients together in large bowl. Pour into slightly greased baking dish and cover with foil. Bake at 350 degrees for 35 minutes. For large crowds, triple recipe. Serves 6.

 

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