3 packages of frozen Stouffer’s Corn Soufflé

3 packages of frozen Stouffer’s Spinach Soufflé

1 large container of French’s Fried Onion Rings

 

Heat oven to 350 degrees. Grease 9 by 13 inch baking pan with Pam. Defrost each of the frozen soufflés individually in a microwave oven at 50% power for 6 minutes. Spread the thawed corn soufflés in the bottom of the pan. Top with half of the can of fried onion rings. Spread the thawed spinach soufflés on top of the onion rings. Top with the remainder of the onion rings. Bake at 350 degrees uncovered for 1 hour. This recipe can be made smaller by using a ratio of 1 to 1 for the vegetables.