Spinach Pantry Souffle Recipe

Name: Spinach Pantry Souffle Recipe
Prep time: 35 min
Cook time: 30 min
Ingredients: 6 egg whites; 2 tablespoons grated Parmesan cheese; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted; 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend; 1 teaspoon ground mustard; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 2 egg yolks, beaten

Spinach Pantry Souffle Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/spinach-pantry-souffle" target="_blank">www.tasteofhome.com.</a>

"We have always loved soufflÃ©s, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. —Diane Conrad, North Bend, Oregon..."

INGREDIENTS

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6 egg whites

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2 tablespoons grated Parmesan cheese

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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

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1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

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1 teaspoon ground mustard

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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

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2 egg yolks, beaten

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