Serves: 6
Total Calories: 210
Boil spinach, drain well. Reserve juice and use as needed to keep dish from becoming too dry. Mix sour cream and onion soup together and let stand 1/2 hour. Then add to spinach with 3/4 of the bread crumbs, mixed with melted butter. Bake in a greased dish at 275° for 30 minutes or until hot. Add rest of soaked crumbs sprinkled on top.
This Spinach Soufflé recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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