Best 4 Pernod Creamed Spinach Casserole Recipes
Indulge in a culinary journey with our Pernod Creamed Spinach Casserole, a symphony of flavors that will tantalize your taste buds. This classic dish is elevated with the addition of Pernod, a French anise-flavored liqueur, which imparts a subtle yet distinctive herbal note. The creamy spinach filling, enveloped in a crispy breadcrumb topping, creates a delightful textural contrast. Alongside the main recipe, we also present variations that cater to diverse dietary preferences and add exciting twists to the original. Discover the vegan version, where a cashew-based sauce replaces the cream, resulting in a rich and flavorful casserole that is both satisfying and plant-based. For those seeking a touch of indulgence, the Pernod Creamed Spinach Casserole with Crab is a delectable option, where succulent crab meat adds a briny sweetness to the dish. Lastly, the Pernod Creamed Spinach Dip offers a delightful appetizer or party snack, perfect for entertaining guests. With easy-to-follow instructions and a detailed ingredient list for each recipe, cooking these delectable dishes becomes a breeze. Embark on this culinary adventure and savor the exquisite flavors of Pernod Creamed Spinach Casserole and its variations.
Let's cook with our recipes!
CREAMED SPINACH CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CREAMED SPINACH CASSEROLE
THIS RECIPE comes from an old cookbook I received as a wedding gift in 1945. As they grew up, my children loved all vegetables, but they often requested spinach served this way. Through the years, it has remained a family favorite. -Jane Everett Pinehurst, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook spinach according to package directions; drain well. Add 4 tablespoons butter, salt, pepper, cheese, eggs and milk. , Spoon into two greased 8-oz. baking dishes. Melt the remaining butter; add crumbs. Sprinkle over spinach mixture. Bake, uncovered, at 350° for 20-25 minutes or just until set.
Nutrition Facts : Calories 528 calories, Fat 44g fat (27g saturated fat), Cholesterol 328mg cholesterol, Sodium 1308mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
PERNOD CREAMED SPINACH CASSEROLE
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
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
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
CREAM CHEESE SPINACH CASSEROLE
A delicious and easy to make creamed spinach dish. Great for holidays or simply dinner for the family. This recipe yields a large quantity for holiday gatherings. Half the recipe if you're just serving your family.
Provided by Kevin Peterson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a medium or large casserole dish with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt and pepper; saute until onions are translucent, about 5 minutes. Transfer to a large mixing bowl.
- Add cooked chicken to the onions. Mix in spinach and cream cheese until combined; you can add spinach a little bit at a time to make it easier. Add 1/2 of the mozzarella cheese and stir until everything is thoroughly incorporated and cream cheese has no clumps remaining. Transfer to the prepared casserole dish and sprinkle with remaining mozzarella.
- Bake in the preheated oven until cheese has melted and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 7 g, Cholesterol 128.9 mg, Fat 25 g, Fiber 1.7 g, Protein 34.5 g, SaturatedFat 14.2 g, Sodium 450.3 mg, Sugar 2 g
Tips:
- To save time, use frozen spinach that has been thawed and squeezed dry. Make sure to remove any excess moisture before adding it to the casserole.
- If you don't have Pernod, you can substitute dry white wine or chicken broth. However, Pernod adds a unique flavor to the dish that is worth seeking out.
- Feel free to add other ingredients to your casserole, such as cooked bacon, chopped mushrooms, or grated Parmesan cheese.
- To make a vegetarian version of this dish, omit the bacon and use vegetable broth instead of chicken broth.
- Serve this casserole with a side of crusty bread or rice.
Conclusion:
Pernod creamed spinach casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is creamy, flavorful, and packed with spinach. This casserole is sure to be a hit with your family and friends.
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