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# Beat [[egg white]]s in small bowl until stiff but not dry; fold into [[rice]] mixture. |
# Beat [[egg white]]s in small bowl until stiff but not dry; fold into [[rice]] mixture. |
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# Turn into greased shallow 2-quart baking dish. |
# Turn into greased shallow 2-quart baking dish. |
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| − | # Bake at 325 |
+ | # Bake at 325°F for 45 minutes or until knife inserted near center comes out clean. |
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+ | [[Category:French Vegetarian]] |
[[Category:Soufflé Recipes]] |
[[Category:Soufflé Recipes]] |
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[[Category:Mushroom Recipes]] |
[[Category:Mushroom Recipes]] |
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Latest revision as of 18:29, 22 November 2010
Description
Makes 6 servings.
Ingredients
- ½ cup chopped onion
- 1 x 10-ounce package frozen chopped spinach
- 4 eggs, separated
- 1 x 10¾ ounce can cream of mushroom soup
- ½ cup sour cream
- ½ teaspoon seasoned pepper
- dash ground nutmeg
- 2 cups cooked rice
Directions
- Cook onion with spinach, following spinach package directions; drain thoroughly.
- Beat egg yolks.
- Combine egg yolks, soup, sour cream, pepper and nutmeg in large bowl; mix well.
- Stir in rice and spinach.
- Beat egg whites in small bowl until stiff but not dry; fold into rice mixture.
- Turn into greased shallow 2-quart baking dish.
- Bake at 325°F for 45 minutes or until knife inserted near center comes out clean.