Mind-Blowing Spinach Souffle Casserole Recipe


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This is a recipe my grandparents made and was the only way I would eat spinach as a kid! It's easy to prepare and delicious to eat!

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Hamburg, NJ


  • 1 med. size eggplant
  • 1 box Stouffers Spinach Souffle, defrosted
  • 2 Tbs. margarine
  • 1/2 C. Parmesan cheese, grated
  • salt and pepper to taste

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Take an 11x7 1/2-inch casserole dish and spray with Pam or other spray butter. Peel and slice eggplant in rounds and butter each one, lining the bottom of the dish by putting them side by side. Sprinkle with 1/2 the Parmesan cheese, salt and pepper then cover entirely with defrosted spinach souffle. Sprinkle the remaining Parmesan cheese on top and bake in a pre-heated oven at 350 degrees until bubbly and brown around the edges (about 20-30 minutes). Can also add grated Swiss or cheddar cheese on top for variation. 

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