Makeover Spinach and Artichoke Casserole

Total Time

Prep: 35 min. Bake: 30 min.

Makes

12 servings

Updated: Jun. 30, 2023
Spinach never tasted better than it does in this creamy, colorful dish that I've lightened up a bit with reduced-fat ingredients! —Judy Armstrong, Prairieville, Louisiana
Makeover Spinach and Artichoke Casserole Recipe photo by Taste of Home

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 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

  1. Preheat oven to 350°. 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 2 minutes or until thickened. Stir in shredded cheese until melted.
  2. Add spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese.
  3. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts

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