Makeover Spinach and Artichoke Casserole Recipe

By á-7149

Ingredients

• 5 celery ribs, finely chopped
• 2 medium sweet red peppers, chopped
• 2 medium onions, finely chopped
• 2 tablespoons butter
• 1 tablespoon canola oil
• 6 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup half-and-half cream
• 1 cup fat-free milk
• 3 cups (12 ounces) shredded reduced-fat Mexican cheese blend
• 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 cup grated Parmesan cheese

Details

Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a Dutch oven, saute the celery, red peppers and onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in shredded cheese until melted.
Add the spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 12 servings.

Nutrition Facts: 1 cup equals 245 calories, 13 g fat (7 g saturated fat), 41 mg cholesterol, 781 mg sodium, 17 g carbohydrate, 4 g fiber, 17 g protein.
6 points