Best Pernod Creamed Spinach Casserole Recipes

CREAMY SPINACH CASSEROLE

Creamy Spinach Casserole image

This is a recipe from The Stone House, a Bed and Breakfast in Chester, Ill. (By the way, Chester is the home of Pop-Eye the Sailor, so you'd better eat your spinach!)

Provided by papergoddess

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (3 ounce) package softened cream cheese
4 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
parmesan cheese

Steps:

Mix together spinach, cream cheese, sour cream and soup.
Pour mixture into and oven-proof casserole.
Sprinkle liberally with parmesan cheese (or you could substitute buttered bread crumbs).
Bake@ 350 F for 30-45 minutes.

Nutrition Facts : Calories 267.5, Fat 19.7, SaturatedFat 10.2, Cholesterol 36.5, Sodium 716.8, Carbohydrate 16.1, Fiber 6.6, Sugar 3, Protein 12.1

CREAMED SPINACH CASSEROLE

Creamed Spinach Casserole image

Provided by Trisha Yearwood

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
1 1/4 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 ounces cream cheese
2 tablespoons panko breadcrumbs

Steps:

Preheat the oven to 400 degrees F.
Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

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