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Corny Spinach Soufflé

Corny Spinach Soufflé
Makes:
6
Prep Time:
10
minutes
Total Time:
90
minutes
Vegetarian
based on
3 reviews
Combine corn and spinach soufflé in this casserole to make an attractive and flavorful dish. Great for everyday or entertaining.

In this recipe:


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Ingredients:

  • 2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
  • 1 package (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
  • 1 can (8-oz.) sliced water chestnuts, drained

Directions:

PREHEAT oven to 350°F. Grease a 1 ½-quart baking dish.

COMBINE spinach soufflé, corn soufflé and water chestnuts in medium bowl; transfer to prepared baking dish.

BAKE for 65 to 70 minutes or until knife inserted near center comes out clean.

*DEFROST Corn Soufflé in microwave on 50% power for 6 to 7 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    Excellent But Expen$ive

    Sherri from grand island NY

    Delicious combination, bit it costs a fortune to make... However as a vegetarian it is worth it to me.

  •  Star(s)

    Add some swiss cheese

    Lacey from Jacksonville, Florida

    I add 16 oz. of Swiss cheese to this recipe (block-chopped up or shredded) and mix all together and then bake. It is my favorite dish year round, and always a huge hit during the holidays! YUM YUM!!!!

  •  Star(s)

    Wonderful

    Sue Tibs from Rockfor, IL

    This is the best recipe ever! It only took about 10 minutes to make but 80 minutes to cook. It was hard to wait for it becaue it looked so good and smelled wonderful. If you try this recipe you won't regret it.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Corny Spinach Soufflé

    Ingredients

    • 2 packages (12-oz.) STOUFFER'S Spinach Souffle, defrosted according to package directions
    • 1 package (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
    • 1 can (8-oz.) sliced water chestnuts, drained

     

    Directions

    PREHEAT oven to 350°F. Grease a 1 ½-quart baking dish.

    COMBINE spinach soufflé, corn soufflé and water chestnuts in medium bowl; transfer to prepared baking dish.

    BAKE for 65 to 70 minutes or until knife inserted near center comes out clean.

    *DEFROST Corn Soufflé in microwave on 50% power for 6 to 7 minutes.

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