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Creamy Spinach Casserole
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Even if you aren't crazy about spinach, you might enjoy this dish for the cream cheese, crunchy water chestnuts, and savory turkey bacon bits. INGREDIENTS Serves: Prep: 5min Cook: 40min Total: 45min | |
1 (14-ounce) can | artichoke hearts, (in water), drained and chopped (2 cups) |
2 (10-ounce) boxes | frozen spinach, chopped |
1 cup | water chestnuts, sliced, (a jicama, peeled and chopped, can be substituted.) |
6 ounces | light cream cheese |
2 tablespoons | fat-free half-and-half |
low-fat milk, alternative | |
1/2 cup | fat-free or low-fat herb-seasoned croutons |
4 slices | turkey bacon, cooked crisp and crumbled (optional) |
DIRECTIONS Preheat the oven to 350°F. Spread the artichoke hearts on the bottom of a 9 x 9-inch baking dish. Cook the spinach according to the package directions, drain well, and place in the bowl of an electric mixer.While the spinach is still hot, add the water chestnuts, cream cheese, and half-and-half and beat on low speed. Pour the mixture over the artichoke hearts. Blend the croutons and bacon bits (if desired) and sprinkle them over the top of the casserole. Bake for about 30 minutes. Serve hot. NUTRITIONAL FACTS PER SERVING CALORIES 127.1 CAL | |
5.8 G | FAT |
SATURATED FAT 2.5 G
SODIUM 337.4 MG
CARBOHYDRATES 13.2 G
TOTAL SUGARS 3 G
DIETARY FIBER 5.5 G
PROTEIN 7.5 G
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