Spinach and Artichoke Heart Two Potato Casserole
Two potato varieties are mixed with baby spinach and marinated artichoke hearts.
Ingredients
- 1 lb red potatoes, cut in half lengthwise and sliced thinly
- 1 lb Yukon Gold potatoes, cut in half lengthwise and sliced thinly
- 1 1/4 cups vegetable broth or stock
- 1/2 cup shredded Parmesan cheese
- 1 tsp garlic salt
- 4 oz Neufchâtel (1/3 less fat) cream cheese
- 4 oz fat-free cream cheese (or 1/2 cup fat-free Cheddar cheese, shredded)
- 1 7.5 oz jar, marinated artichoke hearts, drained and chopped
- 1 6 oz bag, baby spinach, coarsely chopped
- 1/2 cup sliced green onions
Directions
- Preheat oven to 425°F and coat a 9 inch square baking dish with non-stick cooking spray.
- Place potatoes in a large bowl and set aside.
- Heat broth, Parmesan, garlic salt, cheeses, and artichoke hearts in a medium saucepan until cheeses are melted.
- Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible.
- Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more or until potatoes are tender when pierced with a fork.
Nutrition Facts
Calories 202
Calories from Fat 44 (22%)
(8%)Total Fat 5g
(14%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(4%)Cholesterol 13mg
(32%)Sodium 764mg
(25%)Potassium 889mg
Total Carbohydrate 31g
(19%)Dietary Fiber 5g
Sugars 1g
Sugar Alcohols 0g
(21%)Protein 10g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.