Spinach Noodle Souffle
Elevate your next meal with this Spinach Noodle Soufflé, a stunning fusion of creamy cheese sauce, tender egg noodles, and vibrant spinach, all baked to golden, airy perfection. This impressive dish combines traditional soufflé techniques with hearty ingredients, making it ideal for brunch, dinner, or even a holiday centerpiece. Fresh spinach is wilted and folded into a velvety Gruyere (or cheddar) cheese sauce, then lightened with whipped egg whites for a fluffy texture. Baked in a Parmesan-lined dish, the soufflé emerges with a beautifully puffed top and irresistible aroma. Serve it fresh from the oven for a crowd-pleasing dish that’s both comforting and elegant. Perfect for vegetarians or as a creative side, this Spinach Noodle Soufflé is proof that indulgence and sophistication can go hand in hand.
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Recipe Information
Ingredients
- 8 oz Egg noodles
- 6 cups Fresh spinach
- 3 tbsp Butter
- 2 tbsp All-purpose flour
- 1.5 cups Whole milk
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Ground nutmeg
- 1 cup Shredded Gruyere or cheddar cheese
- 4 large Eggs
- 0.25 cup Parmesan cheese
- 1 tbsp Olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 2-quart souffle or casserole dish with olive oil or butter and sprinkle the bottom and sides with Parmesan cheese to help the souffle rise and prevent sticking.
Bring a large pot of salted water to a boil. Cook the egg noodles for about 1-2 minutes less than the package directions suggest (they should be slightly undercooked). Drain and set aside.
In a large skillet, heat 1 tablespoon of butter over medium heat. Add the spinach and cook until wilted, about 2 minutes. Remove from heat, allow to cool slightly, and squeeze out excess moisture. Chop the cooked spinach and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is bubbly but not browned.
Gradually whisk in the milk to create a smooth sauce. Cook for 3-4 minutes, stirring constantly, until the mixture thickens. Season with salt, pepper, and nutmeg.
Remove the saucepan from heat and stir in the shredded Gruyere or cheddar cheese until melted and smooth. Let the sauce cool slightly.
Separate the egg yolks and whites. Whisk the yolks into the slightly cooled sauce, one at a time, until well incorporated.
In a clean mixing bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
Gently fold the cheese sauce into the cooked noodles, followed by the chopped spinach. Carefully fold in the beaten egg whites, taking care not to deflate them.
Transfer the noodle mixture to the prepared dish, smoothing the top with a spatula. Sprinkle with additional Parmesan cheese if desired.
Bake in the preheated oven for 30-35 minutes, or until the souffle is puffed and golden brown. Avoid opening the oven during the first 25 minutes to prevent deflating the souffle.
Serve immediately for the best texture and flavor. Enjoy your Spinach Noodle Souffle!
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1095 mg | 365% | |
| Sodium | 4113 mg | 179% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 19.5 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1999 mg | 154% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
