Makeover Spinach and Artichoke Casserole

Name: Makeover Spinach and Artichoke Casserole
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 servings
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

Total Time Prep: 35 min. Bake: 30 min.

Yield 12 servings

Test Kitchen Approved

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

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

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.
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.

Nutrition Facts

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

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

Recipe Creator