Makeover Spinach and Artichoke Casserole
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 12 servings.
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
Ingredients
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5 celery ribs, finely chopped
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2 medium sweet red peppers, chopped
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2 medium onions, finely chopped
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2 tablespoons butter
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1 tablespoon canola oil
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6 garlic cloves, minced
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3 tablespoons all-purpose flour
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1 cup half-and-half cream
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1 cup fat-free milk
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3 cups shredded reduced-fat Mexican cheese blend
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4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
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2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
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1 teaspoon salt
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1 teaspoon cayenne pepper
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1 teaspoon pepper
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1/2 teaspoon crushed red pepper flakes
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1 cup grated Parmesan cheese
Directions
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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.
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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.
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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.
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