5 from 2 votes
Photo of glass pan of Creamed Spinach Souffle with Artichokes
Creamed Spinach Soufflé with Artichokes
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins

A Spinach Soufflé accented with onions, garlic & Parmesan. The perfect side dish for gatherings!

Course: Side Dish
Cuisine: American
Keyword: casserole, creamed spinach, spinach and artichoke
Servings: 15
Calories: 147 kcal
Author: Cooking with Mamma C
  • 4 10-ounce packages frozen chopped spinach (thawed, drained & squeezed dry)
  • 2 9-ounce packages frozen artichoke hearts (thawed, chopped & patted dry)
  • 2 small or 1 medium onion (white or yellow; peeled & chopped finely)
  • 4 cloves garlic (peeled & chopped)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 12-ounce can evaporated milk
  • 1 cup 2% milk
  • 4 eggs (separated)
  • 1/2 cup freshly grated Parmesan cheese (divided use; can use up to double the amount if desired)
  1. Thaw spinach in the microwave, covered. (I do a couple batches at 3 minutes on high power.) Place spinach in a colander to drain in the sink. Thaw artichoke hearts in the microwave (they will be easier to chop if they are still a bit frozen.) Chop the artichokes and pat them dry.
  2. While the vegetables are in the microwave, chop the onions and garlic. Grease a 9x13 pan with cooking spray. Preheat the oven to 350 degrees F.
  3. Crack eggs, separating the whites into a medium bowl and the yolks into a small bowl. Using a hand mixer, beat the egg whites, starting at low speed and increasing to high, until stiff peaks form. (It will look fluffy, like meringue.) You can chill the egg whites until they are needed.
  4. In a 2-quart saucepan, melt butter over medium heat. Add onions, and after a couple minutes, add the garlic. Cook until the onions are soft, at least five minutes total. While they are cooking, whisk the evaporated and 2% milk together. Leaving the egg yolks in a separate bowl, beat the yolks with a fork. Place your milk mixture and egg yolks near the stove.
  5. In the saucepan, stir in the flour, salt and pepper until blended. Gradually stir in the milk mixture, and continue stirring until the sauce boils and thickens slightly. Spoon a small amount of the sauce into the egg yolks and stir them together to temper the eggs. Slowly pour the egg mixture into the sauce in the pan, stirring quickly to prevent lumps. Stirring constantly, cook until the sauce thickens, but do not let it boil.

  6. Remove the sauce from the heat and stir in 1/4 cup of Parmesan. Squeeze the spinach dry (I use a clean dish towel that doesn't shed fibers; paper towels also would work.) Add the spinach and artichokes to a large bowl. Pour the sauce over the vegetables and stir to combine. Using a wire whisk, gently fold in the beaten egg whites until they are incorporated into the mixture.
  7. Transfer the vegetable mixture to the 9x13 pan and smooth the top evenly. Sprinkle on 1/4 cup of Parmesan. Bake uncovered for 25 minutes, or until a knife inserted into the center comes out clean.
  8. Store leftovers covered in the refrigerator for up to four days.
Recipe Notes

This recipe can be cut in half for an 8x8 pan that will make 8 servings, as shown in the photo.

You have a few options to make this ahead of time.

Nutrition Facts
Creamed Spinach Soufflé with Artichokes
Amount Per Serving
Calories 147 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 62mg21%
Sodium 379mg16%
Potassium 397mg11%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 4g4%
Protein 9g18%
Vitamin A 9425IU189%
Vitamin C 6.6mg8%
Calcium 237mg24%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.