Ingredients
- 2 boxes frozen chopped spinach, thawed and thoroughly squeezed dry in paper and/or cloth towels
- 1 to 1 1/2 loaf thin sliced Pepperidge Farms white bread with crusts removed (use heels if necessary)
- 1/4 lb melted butter
- 2 tbsp chopped onion
- 1 1/2 cups milk
- 4 – 5 oz Old English Cheese jars at room temperature
- 1 tbsp lemon juice
- 1 tsp salt
- 3 eggs
- 3 quart 7” round by 3 1/2” deep soufflé pan or casserole
Preparation
Step 1
Put spinach, onion, cheese, lemon juice, and salt in a mixing bowl and mix until combined.
Line casserole bottom and sides with bread which has been dipped (one side only) in the melted butter. Buttered side toward casserole not filling. Cut pieces to fit areas so the entire bottom and sides are covered.
Add ½ spinach mixture in a single layer. Add a middle layer of the bread dipped in butter. Buttered side down.
Add remaining spinach mixture. Add a top layer of the bread dipped in butter. Buttered side up.
Beat eggs and milk till combined.
Pour milk and egg mixture over soufflé. If necessary poke holes in soufflé with a skewer so milk and egg mixture penetrates to bottom of soufflé.
Soufflé can be covered with plastic wrap and refrigerated uncooked for up to 24 hours.
Preheat oven to 325 F
If soufflé has been refrigerated it must come to room temperature before placing it in oven (approximately 1 hour).
Bake soufflé for 1 hour or until a test skewer comes out dry. Soufflé will expand somewhat while cooking.
Soufflé should be served very soon after removing from oven as it will start falling as soon as it is removed from oven.