Lightened Creamy Mushroom-Rice Casserole

• 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

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.

water, onion, garlic, celery, green bell pepper, lowfat cream of mushroom soup, milk, mushrooms, lowfat mayonnaise, sour cream, black pepper, garlic, cold cooked rice, parmesan cheese

Taken from www.food.com/recipe/lightened-creamy-mushroom-rice-casserole-339585 (may not work)