Lightened Creamy Mushroom-Rice Casserole

READY IN: 55mins
Recipe by Annacia

My reduced fat version of Kittencal's Kittencal's Creamy Mushroom Risotto Bake

Top Review by loof751

This is one terrific casserole!! I replaced the onion with some extra celery, otherwise made just as specified. So rich and creamy you can't even tell that this is low-fat! Great stuff - thanks for sharing the recipe!

Ingredients Nutrition

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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