Lightened Creamy Mushroom-Rice Casserole - cooking recipe

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 (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

Preparation

Set oven to 350 degrees (set oven rack to second-lowest position).
Pam spray a 2-quart casserole dish (or one large enough to hold the mixture).
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.
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).
Transfer to prepared casserole dish.
Sprinkle parmesan cheese evenly over the rice mixture.
Bake uncovered for 35-45 minutes.