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SPINACH SOUFFLE




Source of Recipe


Internet


List of Ingredients




Yield: 8 servings

2 (10-ounce) packages frozen chopped spinach
1-1/2 cups water
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup half-and-half
2 eggs, beaten
1/2 cup grated Romano cheese
1/2 cup grated Gruyere cheese

Recipe



Heat oven to 350 degrees. Cook spinach in water over medium heat until thawed. Drain and squeeze out excess moisture; return to pan. Add butter. When butter melts, sprinkle flour over spinach and blend. Let simmer 3 to 4 minutes, then transfer mixture to a bowl. Add half-and-half and eggs; stir to blend. Add Romano cheese and blend. Pour mixture into a greased 9-by-12-inch casserole. Top with Gruyere cheese and bake 30 to 35 minutes, or until knife inserted comes out clean.