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Nutrition Facts
Serving Size 110 g
(Approx. 8 Servings)
Amount Per Serving
Calories 160 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 520 mg 22%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 8 g
Vitamin A 50% Iron 8%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Creamed Spinach and Aged Cheddar Soufflé
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

3 Tbsp salted butter, divided, plus more for greasing soufflé dish
1/2 cup(s) Parmesan cheese, grated
10 Oz baby spinach
1/4 Tsp white vinegar
5 eggs, separated
2 Tbsp flour
1 cup(s) milk, scalded
1 cup(s) H-E-B Artisan Cheddar, grated
1 Tsp kosher salt
1/4 Tsp white pepper
1/2 Tsp garlic powder
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Preheat oven to 400ºF. Grease a 2.5 quart soufflé dish with butter. Add 2 tablespoons of Parmesan cheese, gently shake and turn dish to dust with cheese. Remove excess Parmesan and set dish aside.
In a large sauté pan, heat 1 tablespoon of butter on medium. Add spinach and toss carefully until wilted. Remove from heat and set aside too cool. Once cool enough to handle, place spinach in a clean dish towel and press out as much liquid as possible, then roughly chop. Set aside.
Meanwhile, add vinegar and egg whites to a bowl. Using a hand mixer on high speed, beat until firm peaks are formed. Set aside.
Melt remaining butter in a saucepan over medium heat. Add flour and cook until it becomes the color and texture of wet sand. Add in milk, stirring constantly until sauce thickens, about 2 minutes. Remove from heat.
Add in spinach, remaining Parmesan, shredded cheddar, salt, pepper, and garlic powder. Mix well then add egg yolks one at a time until fully incorporated.
Place spinach cheese mixture in a large mixing bowl and stir in 1/2 the beaten egg whites. Next gently fold in the remaining whites.
Transfer to the greased soufflé dish. Smooth top and using a spatula, cut a circle pattern in the top to help the soufflé rise. Place in oven and reduce temperature to 375ºF. Bake 35 minutes without opening the oven.
Remove from oven and serve immediately.


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