PERNOD CREAMED SPINACH CASSEROLE

Pernod Creamed Spinach Casserole image

This is a luscious variation of a standard creamed spinach. It is full-flavored and mouthwatering. A more classic version would be to leave out the mushrooms.

Provided by Pepina Rae

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 lbs fresh spinach, washed, cooked, drained, and chopped
3 cups chicken stock
6 slices bacon, crumbled
4 tablespoons butter
1/2 cup onion, finely minced
1/2 cup celery, finely minced
2 garlic cloves, minced
8 ounces mushrooms, sliced
1 tablespoon lemon juice
1/2 cup sour cream
1 ounce Pernod
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1/2 teaspoon sugar
seasoned dry bread crumb
2 hard-boiled eggs, sliced
paprika

Steps:

Cook spinach in chicken stock. Drain well and chop.
In a heavy skillet, cook bacon, drain fat and set aside.
In same skillet, melt butter and sauté onions, celery, garlic and mushrooms until soft and tender.
Add spinach, after pressing out as much liquid as possible; stir in crumbled bacon, lemon juice, sour cream, Pernod, salt, pepper, Tabasco, sugar and blend well.
Place in a casserole dish, top with breadcrumbs and sliced boiled eggs. Dust with paprika, pass under broiler until browned.

Nutrition Facts : Calories 264.6, Fat 19.6, SaturatedFat 8.9, Cholesterol 88.8, Sodium 548.8, Carbohydrate 13.1, Fiber 4.3, Sugar 3.6, Protein 12.3

*** Explore more Pernod Creamed Spinach Casserole Recipes »

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