Pernod Creamed Spinach Casserole

Total Time
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition


  1. Cook spinach in chicken stock. Drain well and chop.
  2. In a heavy skillet, cook bacon, drain fat and set aside.
  3. In same skillet, melt butter and sauté onions, celery, garlic and mushrooms until soft and tender.
  4. 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.
  5. Place in a casserole dish, top with breadcrumbs and sliced boiled eggs. Dust with paprika, pass under broiler until browned.


Most Helpful

This is outstanding! I followed the recipe, leaving out the mushrooms tho, as I was serving a savory mushroom bread pudding with a roast tenderloin.The pernod( which I love anyway!:) ) adds a depth of flavor and compliments the spinach mixture nicely. I made this ahead of time and then heated in a 350 degree oven for about 30 minutes,til the top was slightly browned and it was bubbling. Thanks for sharing this yummy recipe!

Leslie in Texas December 20, 2006

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