Makeover Spinach and Artichoke Casserole

Name: Makeover Spinach and Artichoke Casserole
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

"Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! —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

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