spinach souffle casserole recipe:
4 10oz frozen boxes/bags of chopped spinach
1 1/2 cups grated medium cheddar cheese
1 1/2 cups grated Monterey jack cheese
(3 cups total)
2 green onions thinly sliced
½ cup mayonnaise
¼ tsp salt (scant)
½ tsp black pepper
¼ tsp cayenne pepper
4 eggs, separated
Defrost spinach and place in a colander and drain well---press down with paper towels, till very dry. Spray a 9x12 glass casserole dish with non-stick spray and set aside. Pre-heat oven to 350 degrees.
Lightly beat egg yolks till frothy. Beat egg whites till light peaks form.
In a large mixing bowl combine all the ingredients except the egg whites. Fold the egg whites lightly into the mixture---turn into the baking dish and bake approx. 35 minutes till lightly puffed and golden. Rest before cutting.