Combine corn and spinach soufflé in this casserole to make an attractive and flavorful dish. Great for everyday or entertaining.
- 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
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.
Review This Recipe
Excellent But Expen$ive
Delicious combination, bit it costs a fortune to make...
However as a vegetarian it is worth it to me.
Add some swiss cheese
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!!!!
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.