Stouffer's Spinach Soufflé
- 2 eggs
- 1 can cream of mushroom soup - (10 3/4 oz)
- 1 small onion sliced thin
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 package frozen spinach - (10 oz) thawed, and drained very well
- 1 dash nutmeg
Preheat oven to 350 degrees.
Put eggs, soup, onion, garlic powder and salt into a blender and blend for 30 seconds. Add spinach and nutmeg, and blend for 30 seconds. Pour into an ungreased soufflé dish or casserole and bake for 50 to 60 minutes.
This recipe yields ?? servings.