Stouffer's Spinach Soufflé Bake
Adapted from the original Stouffer's Stouffer's Frozen Spinach Soufflé packaging. Back of the Bag is not affiliated with Stouffer's.
"The elegant, no-fail side dish that defined mid-century dinner parties."
The Story
Originally a staple at the Stouffer's family of restaurants, this recipe moved to the back of the frozen box when the company pioneered frozen retail meals in the 1950s. It became a legendary 'shortcut' hack for housewives, allowing them to create a complex French-style soufflé by simply baking the pre-mixed frozen block in a casserole dish. It remains one of the most requested legacy recipes from the brand's early frozen food line.
Ingredients
- 2 packages (12 oz. each) Stouffer's Frozen Spinach Soufflé, defrosted
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup crushed buttery crackers (like Ritz)
- 1 tablespoon melted butter
Directions
- 1
Preheat oven to 350°F (175°C).
- 2
In a medium bowl, combine the defrosted spinach soufflé and sour cream until smooth.
- 3
Pour the mixture into a greased 1-quart baking dish.
- 4
In a small bowl, toss the cracker crumbs with melted butter and sprinkle over the top of the spinach mixture.
- 5
Top with shredded cheddar cheese.
- 6
Bake for 40 to 45 minutes or until the center is set and the top is golden brown.