Lightened Creamy Mushroom-Rice Casserole

Submitted by Annacia

"My reduced fat version of Kittencal's Recipe #213292"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 39.44 ml water
• 1 onion, chopped
• 9.86 ml fresh minced garlic
• 1 celery ribs, finely diced
• 1 small green bell pepper, seeded and chopped
• 189.09 g can low-fat cream of mushroom soup, undiluted
• 94.48 g skim milk (use 1/3 soup can)
• 189.00 g can sliced mushrooms, well drained (or use fresh sliced sauteed)
• 78.78 ml low-fat mayonnaise
• 78.78 ml fat free sour cream
• black pepper
• 1.64 ml garlic powder (or to taste)
• 394.39 ml cold cooked rice (use long-grain white or brown)
• 44.37 ml 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.

Reviews

[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!