5 oz fresh spinach cooked and squeezed dry ¾ cup cheddar cheese shredded Instructions Preheat oven to 350°F. Lightly grease a 9×13 inch dish. Scramble fry the bacon …
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HOW TO MAKE STOUFFER‘S SPINACH SOUFFLÉ: Preheat oven to 350 degrees and spray an 8×8 baking dish with vegetable oil spray. With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs 2 to 3 minutes until foamy. Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt and pepper.
For a creamier, more decadent dish, make cream cheese spinach soufflé by adding about 4 oz of softened cream cheese to the mixture before baking. Low-Carb: If you want to make a Keto Stouffer’s Spinach Soufflé, switch out the all-purpose flour and heavy cream for Keto-friendly items like almond flour and cottage cheese or cream cheese.
After that, you simply mix the spinach with eggs, cottage cheese (look for “old-fashioned” which has a smaller curd and is creamier), a couple of tablespoons of flour, chunks of cheddar, some butter, and a wee bit of salt. Pour into a greased casserole and bake.
For keto creamed spinach you need to use full-fat ingredients. This is to ensure the casserole is high-fat and low-carb. Please use heavy whipping cream, real butter, full-fat Philadelphia cream cheese, and regular parmesan cheese. Almost all mozzarella cheese is part-skim so it is ok to use what you have for that.