MAKEOVER SPINACH AND ARTICHOKE CASSEROLE

Makeover Spinach and Artichoke Casserole image

Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

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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

Steps:

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 : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 781mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.