Reviewed: Nov. 29, 2009

Light, fluffy and delicious! I doubled the recipe, using one 16-oz. package of frozen chopped spinach, and I added 1 cup grated mozzarella cheese to the sauce. I'm glad I doubled the recipe, because the more the better with this dish; definitely a keeper!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUZZANNA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

My first souffle. This turned out perfect and wasn't nearly as difficult as I expected. This is a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

robinscott

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

Very good - except in the spring and summer months, it's far better with blanched dandelion greens instead of the spinach. Served with a side of fried dandelion blossoms and dandelion blossom syrup...yummy! Maybe I should submit a new recipe called "Dandelion Souffle" - but it's really just a variation of this wonderful base recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annarie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

The family loved it. I didn't think it needed any more flavor as another reviewer suggested--we brought the garlic salt to the table just in case and never used it. I will definitely add this to my list of recipes I make over and over.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Living In: Peckham, Greater London, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2008

This was really good. My family really liked it and it didn't just taste like spinach, there are lots of yummy REAL flavors in it. It took a couple mixing bowls to get it done, but well worth it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mrs.chlarson

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Rochester, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2008

This was my first souffle, and it turned out a little bit flat, but tasted pretty good! I used 2 fresh green onions, and also added ~1 tsp. of Frank's Red Hot sauce to the white sauce stage of the recipe. Still, my boyfriend and I felt that it needed more oomph. Next time I'll add 1 tbsp hot sauce, some chili pepper flakes, and some garlic.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

amberations

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

MY HUSBAND AND I WENT OUT FOR DINNER FOR OUR 14TH ANNIVERSARY. I ORDERED THE SPINACH CASSEROLE. HE ATE MOST OF IT. BECAUSE HE LIKED IT SO MUCH I WANTED TO FIND THE RECIPE. YOURS WAS EXACTLY LIKE THE ONE WE HAD. IT WAS WONDERFUL. ONLY I DON'T KNOW WHEN TO ADD THE CREAM OF TARTAR.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ascutt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2008

Really Good! I just made this for dinner- light, fluffy, creamy - really delicious. I didn't have fresh spinach, so I used a box of frozen leaf spinach, which worked fine. I added a bit of grated parmesan to the white sauce and on top of the whole thing before I put it in the oven. Put the cream of tartar in with the egg whites before you beat them. Then beat beat beat the eggs. Once they are stiff, you can quickly go right to the yolks. I mixed everything but the whites together first. Then I folded in the whites just enough to blend everything evenly. Puts the Stouffer's souffle to shame.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

frankita

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2008

mix up this traditonal dish by adding 1 tsp favorite hot sauce and 1/4 cup parm cheese to roux, 1 roma tomato and 1/2 cup shredded mozzarella to spinach. Call it "Pizza Pie!" Our kids Love it.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Fire It Up!

Cooking Level: Professional

Living In: Cape May, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2007

This turned out very well. My husband thought it was wonderful. About the cream of tarter, that's usually added when wipping egg whites as a stabilizer. I didn't use the cream of tarter and the recipe turned out fine. I think I'll try adding a little grated Parmesan cheese next time. Delicious! I'll definitely make this one again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

the cookie babe

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2007

This was my first souffle and the end result was wonderful in the S. Cal. desert. I added the cream of tartar after I had whipped the whites & it was still nice & puffy. I would suggest reversing the order of egg treatment. Beat yolks 1st then whites. Next time I am going to see what a sprinkle of shredded cheese on top might do. By the way-much better than Stouffers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cooky m

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2006

This recipe would be better with more salt, some garlic, and make sure the egg whites are room temperature so they get enough volume.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Leah S.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2006

Good recipe that worked despite me forgetting to use a water bath. The top was a lovely brown and the flavor was reminiscent, though not quite identical, to my childhood favorite Stouffer's spinach souffle.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2006

This was a fantastic way to add spice to your vegetables. I did it for a party and the guests raved. Only one thing it never tells you when to add the cream of tarter. But it couldn't be easier or tastier.

Was this review helpful? [ YES ]
6 users found this review helpful