Lightened Creamy Mushroom-Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My reduced fat version of Kittencal's Kittencal's Creamy Mushroom Risotto Bake Ingredients:
2 2/3 tablespoons water |
2/3 onion, chopped |
2/3 tablespoon fresh minced garlic |
1 1/3 celery ribs, finely diced |
2/3 small green bell pepper, seeded and chopped |
0.667 (10 ounce) can low-fat cream of mushroom soup, undiluted |
3 1/3 ounces skim milk (use 1/3 soup can) |
0.667 (10 ounce) can sliced mushrooms, well drained (or use fresh sliced sauteed) |
1/3 cup low-fat mayonnaise |
1/3 cup fat free sour cream |
black pepper |
1/3 teaspoon garlic powder (or to taste) |
1 2/3 cups cold cooked rice (use long-grain white or brown) |
3 tablespoons grated parmesan cheese |
Directions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Pam spray a 2-quart casserole dish (or one large enough to hold the mixture).
3. In a skillet heat water over medium heat; add in onion, celery and green bell pepper; cook stirring over medium heat until softened (about 5 minutes, adding water as needed) or until well softened adding in garlic the last 2 minutes of cooking, place the mixture into the bowl.
4. Add in soup, milk, drained canned mushrooms mayonnaise, sour cream, black pepper, garlic powder and cooked cold rice; mix with a wooden spoon until well combined adjusted black pepper and adding in a small amount of salt to taste (I use seasoned salt).
5. Transfer to prepared casserole dish.
6. Sprinkle parmesan cheese evenly over the rice mixture.
7. Bake uncovered for 35-45 minutes.
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