Spinach Soufflé

Fall 2005

  • 4 pounds frozen chopped spinach, thawed
  • 1 colossal onion, chopped fine
  • ¼ cup Parmesan cheese
  • ½ cup mild cheddar, shredded
  • ½ cup American cheese, shredded
  • 2 quarts whole milk
  • 6 eggs

Make a cream sauce by mixing the eggs and milk over a low heat. Cook until thick. Pour it over the spinach, mixed with the cheese. Pour into a large baking dish. Place in a 350-degree oven and bake for 45 minutes.

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