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Makeover Spinach and Artichoke Casserole

 Makeover Spinach and Artichoke Casserole
Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! —Judy Armstrong, Prairieville, Louisiana
12 ServingsPrep: 35 min. Bake: 30 min.

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

Directions

  • Preheat oven to 350°. In a Dutch oven, saute the celery, red
  • peppers and onions in butter and oil until tender. Add garlic; cook

2 of 2

Makeover Spinach and Artichoke Casserole (continued)

Directions (continued)

  • 1 minute longer. Stir in flour until blended; gradually add cream
  • and milk. Bring to a boil; cook and stir 2 minutes or until
  • thickened. Stir in shredded cheese until melted.
  • Add spinach, artichokes, salt, cayenne, pepper and pepper flakes.
  • Transfer to a 13x9-in. baking dish coated with cooking spray.
  • Sprinkle with Parmesan cheese.
  • Bake, uncovered, 30-35 minutes or until bubbly. Yield: 12 servings.
Nutritional 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.