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Here is my version of Spinach Souffle. Don’t wory if you can’t cook on this one, as it is very easy and hard to goof up.

Spinach Soufflé

2 eggs, beaten

1 can cream of mushroom soup…
or one cup of heavy cream and one 8 oz. pkg. of softened cream cheese and about 4 oz. of sliced mushrooms

one small onion finely minced or one large shallot finely minced

1 clove of garlic or 1/8 tsp garlic powder

¼ teaspoon salt

1 10 oz. package frozen spinach (thawed, drained and patted dry and I like to chop it up just a bit)

3-4 slices of bacon diced and sautéed to your preferred doneness

dash of nutmeg

Pinch of sugar

I sometimes put a little freshly grated parmesan or pecarino cheese in with the sauce and on top of the soufflé. I leave out the salt if I use these cheeses since they add enough salt to the dish.

Preheat oven to 350, Combine the first 5 ingredients in a mixing bowl until well blended. Add spinach, bacon, nutmeg and sugar and fold it in to the sauce mixture. Pour into an ungreased soufflé dish or casserole dish and bake for 50-60 minutes.