Spinach And Artichoke Casserole


    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 fat-free half-and-half
    1 cup reduced-fat milk
    3 cups (12 ounces) shredded reduced-fat Mexican cheese blend
    4 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
    2 (14-ounce) water-packed artichoke hearts, drained, rinsed and chopped
    1 teaspoon salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon pepper
    1/4 teaspoon crushed red pepper flakes
    1 cup grated Parmesan cheese


Loaves 101211

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