Stouffer’s Spinach Soufflé (Copycat)

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This Stouffer‘s Spinach Soufflé copycat is the perfect side dish for the holidays or a weeknight meal made with frozen spinach, cream and Parmesan!

Classic Side Dish Recipes like my Morton’s Creamed Spinach are popular on the site because people LOVE the nostalgic flavors they’ve enjoyed before. The decadent, yet easy flavors are always on repeat in our house. If you like that copycat, you are going to love my spot-on copy of Stouffer’s Spinach Soufflé.

Stouffer's Spinach Souffle

STOUFFER‘S SPINACH SOUFFLE 

My Stouffer’s Spinach Soufflé is a gourmet take on the frozen veggie meal, and is incredibly quick and easy to make. This is a beloved side dish not only for the holiday season, but all year round, without preservatives and in triple the size so the whole family can enjoy it!

While I love the nostalgia of classic frozen Stouffer’s meals (lasagna anyone?), I wanted to make a version for my family that captured all the flavor without loading it with less than tasty ingredients like soybean oil, preservatives, and “spice”. This recipe for Stouffer’s Spinach Soufflé is very rich and complex, yet has such simple cooking instructions. And while we do include Spice, it is spices like nutmeg, which adds an immediate flavor of the holidays to your dinner!

The nutmeg, Parmesan cheese, and salt play off of the bitter, rich flavor of the baby spinach, making this fantastic source of dietary fiber and vitamin C taste balanced and savory. Trust me, after one bite of this easy, decadent dish, you won’t be missing that microwave classic.

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.
  • Whisk until well combined.
  • Add the mixture to your baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.

OTHER HOLIDAY SIDE DISH RECIPES

Stouffer's Copycat Spinach Souffle

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VARIATIONS ON STOUFFER’S SPINACH SOUFFLÉ

  • SpicesYou can add more spices to play with the flavor of the soufflé. Remember to start small and work your way up to avoid overpowering the dish. Try adding paprika or cumin, or increasing the amount of red pepper and nutmeg, to give the dish a bolder flavor.
  • Cheese: Try topping the soufflé off with some shredded mozzarella, a second layer of cheese makes it even richer. 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. This will also make the dish gluten-free.
  • Baby Soufflés: Make individual baby Spinach Soufflés by dividing the mixture into six ramekins (or large muffin tin) and baking for 25-30 minutes or until the middle is set.

STOUFFER’S SPINACH SOUFFLE FAQS

  • Has Stouffer‘s Spinach Soufflé been discontinued? No, Nestle has not discontinued Stouffer’s Spinach as of this posting. Stouffer’s Spinach Soufflé did go through a packaging redesign that caused a lot of die-hard fans of this veggie dish a minor panic, but so far it’s still on the shelves along with their macaroni and lasagna.
  • Is Stouffer‘s Spinach Soufflé Keto? The original Stouffer’s Spinach Soufflé’s is not very Keto-friendly, however with some simple swaps, like those listed above, you can easily make this a tasty Keto dish.

MORE CLASSIC HOLIDAY FRIENDLY COPYCAT RECIPES

HOW LONG IS STOUFFER’S SPINACH SOUFFLE GOOD?

  • Serve: Don’t leave your Stouffer’s Spinach Soufflé out for longer than about 2 hours.
  • Store: To store your Spinach Soufflé, cover it in plastic wrap or put it into an airtight container and it will stay good for about 1 week, because there are no preservatives in it.
  • Freeze: You can keep your Stouffer’s Spinach Soufflé in the freezer for up to 6 months. Keep it tightly wrapped, and when you’re ready to reheat it, thaw the soufflé in the fridge. Heat your Stouffer’s Spinach Soufflé in a toaster oven, or on the center rack of a conventional oven.

inside of Stouffer's Spinach Souffle copycat recipe

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Stouffer's Spinach Soufflé

5 from 1 vote
  • Yield: 8 Servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Side Dish
  • Cuisine: American
  • Author: Sabrina Snyder

This Stouffer's Spinach Soufflé copycat is the perfect side dish for the holidays or a weeknight meal made with frozen spinach, cream and Parmesan!

Ingredients

  • 1 cup heavy cream
  • 3 large eggs
  • 20 ounces frozen chopped spinach , thawed and squeeze out water
  • 1/2 cup Parmesan cheese , grated
  • 2 tablespoons flour
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon  kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees and spray an 8x8 baking dish with vegetable oil spray.

  2. With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs 2 to 3 minutes until foamy.

  3. Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt and pepper and whisk until well combined.

  4. Add the mixture to your baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.

Nutrition Information

Yield: 8 Servings, Amount per serving: 186 calories, Calories: 186g, Carbohydrates: 6g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 124mg, Sodium: 314mg, Potassium: 303mg, Fiber: 2g, Sugar: 1g, Vitamin A: 8925g, Vitamin C: 4g, Calcium: 197g, Iron: 2g

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Keyword: Stouffer's Spinach Souffle
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Collage of photos of Spinach Souffle from Stouffers

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hello Sabrina,
    Looking forward to trying this recipe!

    1. What are your thoughts about substituting the cream with coconut milk?
    ……or 75% coconut milk + 25% cream?

    2. In general, does coconut milk/coconut cream bake up similarly to cow’s milk/cream?

    1. I haven’t tried it with coconut cream or coconut milk so I don’t have a recommendation. But if you try it out, I’d love to hear how it turns out!

  2. Can I use chopped fresh,raw spinach? If so, about how much?

    Years ago Stouffer’s made a great cheese souffle. I wish they would bring it back.

    1. Certainly! I would suggest steaming it first. You want to use about 2 lbs. Cheese soufflé sounds amazing, too bad it’s gone!