Lightened Creamy Mushroom-Rice Casserole

Total Time
55mins
Prep 20 mins
Cook 35 mins

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

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.
Most Helpful

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!

loof July 15, 2009