Spinach Pantry Souffle Recipe

Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside. In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly. In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Bake at 375 ° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.