Pernod Creamed Spinach Casserole

Recipe by Pepina Rae
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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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