In order to make my world-famous No Effort Shepherd’s Pie I need Stouffer’s Corn Souffle, which was discontinued in 2021. The spinach version still exists and it works, but it’s not the same.

So I made it, using a recipe I found on the internet. Click here.

I don’t have an electric mixer, so the first time I did it the blender. This worked but the end result wasn’t as fluffy as it could have been.

Second time around I did by hand with a whisk. It was easy.

The recipe says 35 minutes at 400F but I found it to be more like 45 minutes.

Now the No-Effort recipe

Put a hunk of meatloaf, a pound, in a round Pyrex baking dish that is about seven inches in diameter and three inches and change deep. Add an egg and just mash it all around, smushing it as flat as you can get it.

Add the souffle. If it’s Stouffer’s, take it out of the package and just plonk it in there frozen. If it’s homemade, spoon it in and spread evenly. (You can do this with the Stouffer’s spinach souffle too.)

Top the whole thing with instant mashed potatoes. I prefer Idahoan Butter and Herb. One packet will do it. Sprinkle a little grated Parmesan on top.

Bake at 350 for about 50 minutes, or until it’s golden on top.

I don’t have a photo of the pie but here’s my second attempt at corn souffle.

Except for making corn bread once about 30 years ago, I have never baked anything in my life, so I’m feeling rather pleased with myself.