Makeover Spinach and Artichoke Casserole |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! âJudy 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 king arthur unbleached 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:
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. Yield: 12 servings.
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