Pernod Creamed Spinach Casserole

• 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

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 saute 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.

fresh spinach, chicken stock, bacon, butter, onion, celery, garlic, mushrooms, lemon juice, sour cream, salt, black pepper, tabasco sauce, sugar, bread, eggs, paprika

Taken from www.food.com/recipe/pernod-creamed-spinach-casserole-129797 (may not work)