Here is a really easy spinach souffle recipe from Mr. Food. Stouffers used to make a good frozen spinach souffle, but I haven't seen it in the stores for years. It's a nice side dish for those who like something green.

Easy Spinach Souffle
Serves: 4

1 cup (1/2 pint) heavy cream
3 eggs
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. In a medium bowl, beat heavy cream and eggs 2 to 3 minutes, or until foamy. Add remaining ingredients; mix well and pour into baking dish. Bake 30 to 35 minutes, or until a knife inserted in center comes out clean. Cut into squares and serve.

I made this the other night, and it was very good with some baked chicken. Just put some cold butter in the food processor with the torn pieces of bread and whirl it to make buttered crumbs.

Broccoli Rice Casserole

1 stick butter or less
1 stalk celery (chopped) (or dried celery spice)
Minced garlic (amount to taste)
1 small onion (chopped)
1 box frozen chopped broccoli
1 can cream of chicken soup (or cream of mushroom)

5 oz. cheddar cheese (grated)
1 cup cooked rice
Salt, pepper, Tabasco sauce to taste
Bread crumbs (buttered)

Sauté onion, garlic, & celery in butter until clear. Cook broccoli according to package and drain well. (or saute with other vegetables) Mix broccoli with soup and cheese. Add celery, garlic & onion. Stir in rice Tabasco, salt, pepper (to taste) and seasoning. Mix. Put in greased casserole dish. Top with bread crumbs. Bake at 350 degrees for 35 minutes, until good and hot.