Stouffer’s Spinach Soufflé (Copycat)

by Sabrina Snyder

Last Update:

101 Comments

4.89 from 34 votes
8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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This Stouffer‘s Spinach Soufflé is rich, creamy, and perfectly comforting! Ideal as a holiday side or an easy weeknight addition.

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.

Sabrina’s Stouffer’s Spinach Soufflé (Copycat)

This recipe is a gourmet take on the frozen veggie meal, and is incredibly quick and easy to make. A classic, preservative-free favorite made family-sized! Creamy, comforting, and perfect for any meal year-round!

Recipe Card

Dinner, then Dessert

Stouffer’s Spinach Soufflé Recipe

This Stouffer's Spinach Soufflé is rich, creamy, and perfectly comforting! Ideal as a holiday side or an easy weeknight addition.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Side Dish
Cuisine American
Author Sabrina Snyder
Lifting portion of spinach casserole out of pan
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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 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 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

Serving: 1g | Calories: 180kcal | Carbohydrates: 6g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 307mg | Potassium: 309mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8911IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 2mg

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About this Recipe

I recreated the nostalgic Stouffer’s favorite, cozy flavor, but without the preservatives, soybean oil, or mystery “spice”. This recipe for Stouffer’s Spinach Soufflé is very rich and complex, yet it 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 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 Store

  • 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.

Frequently Asked Questions

Has Stouffer’s Spinach Soufflé been discontinued?

No, Nestlé 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 is not very Keto-friendly; however, with some simple swaps, like those listed above, you can easily make this a tasty Keto dish.

Variations

  • Spices: You 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 a large muffin tin) and baking for 25-30 minutes or until the middle is set.

More Amazing Holiday Side Dishes

Collage of photos of Spinach Souffle from Stouffers

These photos were used in a previous version of this post

inside of Stouffer's Spinach Souffle copycat recipe
Stouffer's Copycat Spinach Souffle

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Texture was perfect, but it had NO flavor. I omitted the cayenne due to heat sensitivity, added 4 oz. cream cheese, and was generous with freshly grated nutmeg. I baked it in 6 ramekins which worked well. We had to pour the salt on it on our plate just to make it edible, and then the main flavor was salt. Next time, I will add some sauteed onion and garlic (or powders), and consider a small splash of lemon juice. Recipe worked well technically, but desperately needs more flavor. Thanks for the recipe.

    Reply

    1. Here’s a couple variations from the recipe for next time!
      Spices: You 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.

      Reply

  2. I make a scallop quiche that needed the “Spinach Souffle. Yes, too many bad ingredients in the store bought.This is amazing ! I made it last year with Sabrina’s receipe! WONDERFUL! Thank you so much!

    Reply

  3. I used sauteed fresh spinach. I added cream cheese to this recipe and put it all in a blender. End result was very lush and flavorful. Nice and fluffy, as a souffle should be! The blender made too fine of a chop on the spinach, however. I would to love to know how to reach that happy medium, as on my other attempt, I didn’t chop it at all and it was a bit flat. Maybe just pulse it a few times instead of letting it run…. There’s always next time! Thanks for the recipe

    Reply

    1. You’re welcome Michael J and you are right! Pulse a few times for your desired consistency. Thanks for the five star review.

      Reply

  4. excellent! Thank you! Added a pinch (1/4t) of sugar as many southern cooks do when cooking vegetables and pureed the spinach with a hand blender. Great recipe. Tasted like the real deal.

    Reply

    1. So sorry to hear…some ovens may not be registering the right temp, and therefore could be baking it too hot?

      Reply