Old Timey Spinach Souffle

My grandmother gave me this recipe from a newspaper she picked up while traveling through Alabama on November 15, 1987.  I've been making this dish from the Decatur Daily since about 1990.  It's a good way to get kids to eat spinach.

Spinach souffle before going into oven

Spinach Souffle

1 Tbs. butter
2 Tbs. bread crumbs
20 oz. frozen chopped spinach, thawed
1/4 cup chopped onion
1 cup grated cheese
1 can cream of mushroom soup
2 eggs, separated
1/4 cup mayonaise
1/4 cup sour cream

Preheat oven to 350 degrees.  Butter a round souffle dish and coat with bread crumbs.

Squeeze moisture out of spinach.  Mix all ingredients except egg whites in a large bowl.  In a separate bowl, beat egg whites until stiff peaks form.  Mix 1/4 of beaten egg whites into spinach to lighten the mixture.  Gently fold in remaining egg whites.  Pour mixture into prepared dish.  Bake 45 minutes.