SPINACH & ARTICHOKE CASSEROLE Oh! So Garlic!
3 celery ribs, finely chopped
1 medium sweet red pepper, chopped
1 medium onion, finely chopped
2 tablespoons butter
3 to 4 tablespoons Oh! so Garlic! Seasoning
2 tablespoons flour
1 cup half-and-half cream
1 ½ cups (6 ounces) shredded Mexican cheese blend
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can water packed artichoke hearts, rinsed, drained and quartered
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
½ cup grated Parmesan cheese
1. In a large skillet, sauté celery, red pepper, onions and Oh! so Garlic! Seasoning in butter until tender. Stir in flour; gradually add the cream. Boil; cook and stir for 2 minutes or until thickened. Stir in shredded cheese until melted.
2. Add spinach, artichokes, salt, cayenne, and black pepper. Transfer to a baking dish that has been coated with cooking spray. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350˚F for 35 to 40 minutes or until bubbly and cheese is golden brown.