Spinach Soufflé

 

2 lb. frozen spinach — thawed and drained

1/4 C. grated onion

8 oz. light cream cheese – softened

1/2 C. mayonnaise

1/2 C. shredded cheddar cheese

2 eggs – beaten

1/4 tsp. white or black pepper

1 Dash nutmeg

 

Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart crock pot (or soufflé dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.