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


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.


  • 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.


Stouffer's Copycat Spinach Souffle

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  • 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.


  • 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.



  • 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 12 votes
  • 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!


  • 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


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

All images and text © for Dinner, then Dessert.

Keyword: Stouffer's Spinach Souffle

Collage of photos of Spinach Souffle from Stouffers

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  1. 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 ?!!

  2. 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!

  3. 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.

  4. 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

  5. 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!!!

  6. 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.

  7. 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!

  8. 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!

  9. 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!

  10. 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!