Lightened Creamy Mushroom-Rice Casserole

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

• Ready In: 55 mins
• Serves: 4

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 (10ounce) 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.