Makeover Spinach and Artichoke Casserole

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