Spinach, Squash and Artichoke Casserole

I was  thinking ahead to Easter and what to fix as a side vegetable dish.  I was looking for a recipe that, of course, was quick and easy to fix and that would appeal to the kids in the family as well as the adults.

I had prepared something like this in the past, but I felt like playing around with it and added a little of this and a little of that to the original recipe.  I must say the end result is a rich, filling, tasty casserole that would be perfect for a holiday meal.

Don't be dissuaded by what appears to be a lengthy list of ingredients and processes.  If you look closely, you'll see very little slicing and dicing is involved and this is very easy to put together.  This will  serve from 10 to 14 people.

 



 

 

Spinach, Squash and Artichoke Casserole

  

 

 

　

2 cups diced celery

2 red bell peppers, diced

1 ½ cups yellow onion, finely chopped

2 medium sized yellow squash, sliced into thin rounds

3 Tablespoons Joe and Son’s Milanese Gremolata Olive Oil

5-6 cloves garlic, finely sliced

3 Tablespoons all-purpose flour

1 cup half and half cream

1 cup milk…either whole or 2%

½ cup softened cream cheese

1 ½ cup shredded mild Cheddar Cheese

1 ½  cup shredded Mozzarella cheese

 



2 packages frozen chopped spinach (10 oz) thawed, drained and patted dry

2 boxes of frozen artichoke hearts (I use Bird’s Eye) cooked al dente and drained

½ cup of grated Parmesan Cheese

Salt and Pepper to taste

 

Preheat oven to 350 degrees.

In a large Dutch Oven, or saute pan, warm the Joe and Son’s Olive Oil to medium temperature and saute the celery, bell peppers, yellow squash and onions until the onions and squash are soft and slightly transparent. Add the garlic and cook for another minute, or so.

Stir in the flour and gradually add the milk and cream, followed by the softened cream cheese. Cook over low heat for a few minutes until the sauce begins to thicken. Add the grated cheeses and stir until they are melted.

Add the spinach and artichokes and stir to mix well. Add salt and pepper to taste.

Transfer the creamed mixture into a 9 x 13 pan that has been prepared with cooking spray. Sprinkle with the Parmesan Cheese.

Bake, uncovered, for 20-30 minutes until casserole is hot and bubbly.