Stouffer’s Spinach Soufflé (Copycat)

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

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

Pin this recipe now to remember it later

Pin Recipe

Stouffer's Spinach Soufflé

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!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

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

  • Preheat oven to 350 degrees and spray an 8x8 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 and 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.

Nutrition

Calories: 186kcal | Carbohydrates: 6g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 314mg | Potassium: 303mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8925IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 2mg
Keyword: Stouffer's Spinach Souffle

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’ve made this three times already. This last time I added an extra egg and some sliced baby bella mushrooms on top and it’s perfect for brunch. Thanks for the recipe!

  2. This is wonderful! I have 91 year old father who is bedridden and I often cook a few meals for him each week and this is constantly his most requested dish! Thank you for sharing this recipe!

  3. Sorry, this is nothing like Stouffer’s Spinach Souffle (which I’m having a hard time finding locally). I’ve loved the Stouffer’s for a snack or side dish for a while. It’s so light and mild. This recipe results in a heavy spinach “thing”, certainly not a souffle.
    It’s much quicker, cheaper, and better-tasting to just steam some fresh spinach than to make this not-souffle.

  4. Amazing!!! Easy and turned out just like the Stouffer’s version.. only about 10 times better!
    Thank you 🙂

  5. It was good but needs double or triple the nutmeg as well as adding garlic and onion powder to get closer to Stauffer’s recipe. It’s slightly blander than Stauffers.

    So easy in a Kitchen Aid mixer but doesn’t really save any money over just buying Stauffers.

  6. I would like to double this recipe and add cream cheese for this New Years Eve. What size baking dish should I use? Thank you

    1. I am so sorry I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Doubling the recipe would require a 9×13 baking pan. I haven’t recipe tested adding cream cheese though, please let us know how that works out!

  7. I made this for Christmas dinner. I have eaten many Stouffer’s Spinach Souffle but this is not it. I did not substitute anything and made it by the recipe all the way. This just tasted like a plain old spinach casserole.
    Stouffer’s is the only way I will eat spinach so I only took 2 bites. My husband liked it.
    It doesn’t have that touch of sweetness and had too much cheese taste.

  8. Thank you so much. Stouffer’s Spinach Soufflé has been a tradition in our family for probably over 40 years. My Mom who was an incredible home chef used it instead of preparing her own. The Stouffer recipe has changed and there is now no flavor. I will be taste-testing this before Thanksgiving as I have vowed not to spend my money on Stouffer’s again. Wish me luck!

    1. Sure, just reheat it at 350 degree oven. It could take anywhere from 8-20 minutes depending on how cold it was. Enjoy!

  9. I love this recipe. It refrigerates and re-heats just fine. I’ve played at modifying it by adding 2 whipped egg whites right before pouring it in the baking dish to lighten it a little. Started with the frozen spinach but now use canned spinach (well-squeezed) and have also tried canned turnips which also did great. Fixing to try adding ground beef and onions to my next one – – – guess I won’t be satisfied until I find what won’t work!!

  10. Oh wow. Just, wow. This was delicious! I made it tonight. It made me nostalgic of the Stouffer’s frozen version I ate all the time growing up, but holy cow. This is better, and I made it myself, so even more satisfying! Woo! I used a very packed half cup of aged Parmesan and added some garlic powder and onion powder. Do you think if I added sautéed onions and garlic next time the texture would still be fluffy and not too oily/wet? I also wanna try adding sautéed mushrooms, but I dunno how that would hold up. Anywho, thank you for this recipe! I’m one happy gal.

      1. I steamed a fresh large bag of power greens from Costco (measured it after cooking and most of water pressed). While steaming greens mixed 1st set of ingredients (added onion and garlic powder) in a Vitamix, then added the cooked greens. I baked in a toaster oven, which finished in about half the time. It’s pretty good and will definitely make again.

    1. 8×8 is correct. I used a 8×10 dish for photos (because it was prettier) but both are the same in volume so either will work.

  11. This has become a family favorite!! I have tried many variations of the recipe I make them in muffin tins I use hot pepper cheese ,cheddar cheese, Bacon bits, they have all turned out great ?!!

  12. I just made this. It is just perfect the way it is. Easy to put together and sooooo good.

  13. Made it tonight! I love Stouffer’s Spinach Soufflé and this gives it a good run for it’s money if not surpassing it!

    1. I haven’t tested it but I think you would need to add some milk to thin it out since it’s thicker than heavy cream. If you decide to try, I’d love to know what worked for you. Thanks!

  14. The pictures don’t seem to be in an 8×8 dish. Can the Souffle be prepared in a larger dish and if so do you double the recipe and increase the time?

    1. I did change the dish for photos to a 8×10. I just wanted something prettier. This dish was actually made in a 8×8 dish though. Sorry for the confusion.

  15. I made this and it was quick and easy. I remember when I tried Stouffers Spinach Souffle it was a little sweet so I looked up the ingredients and it has sugar in it… so when I made it I altered it a little because my hubby is a diabetic.

    1. Garbanzo bean flour
    2. Stevia
    3. Pink Himalayan Salt

  16. This is sooo good! I have made it 3 times now. I added grated cheddar cheese to the mix before baking. It reminds me of Stouffers spinach soufflé from my childhood. Yummy!

    1. I used light cream and added a little parmesan cheese to the top.. I also like lemon juice on mine.. This is way better than stouffers!!!

  17. Hi Sabrina;

    Thank you for the Stouffer’s spinach copycat recipe. Can I use fresh spinach? I have all the rest of the ingredients and bought fresh spinach yesterday that I want to use. I love Stouffer’s version but I am always looking for an at-home recipe. I love trying suggestions from professionals, like you.

    1. Yes but you’ll want to cook it down and make sure there isn’t any excess water from it. Enjoy!

  18. Taste is wonderful but part of the egg and cream mixture settled in the bottom of baking vessel. What would cause this to happen. Truly a great recipe ?

    1. So glad you enjoyed the flavor. Next time, make sure to whisk it until its fully combined before adding to your baking dish and popping it into the oven. Hope this helps!

  19. This spinach soufflé looks absolutely delicious! I personally love spinach but I can see even my picky kids loving this with all that yummy cheese!

  20. 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!

  21. 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!