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Low Fat Three-Bean And Wild-Rice Casserole
| Ingredients | |||
| 1 | tablespoon | margarine | |
| 4 | each | carrots, 1/4 inch slices | |
| 1 | each | onion, thinly sliced | |
| 10 | oz | mushrooms, 1/4-inch slices | |
| 10 3/4 | oz | cream of mushroom soup, lowfat | |
| 3 1/4 | cup | water | |
| 6 | oz | wild rice | |
| 15 1/4 | oz | red kidney beans, cooked | |
| 16 | oz | great northern beans, cooked OR white kidney beans | |
| 15 | oz | pinto beans, cooked | |
| 1/2 | teaspoon | black pepper, coarsely ground | |
Directions: | |||
| In 12 inch skillet over medium heat, in hot margarine, cook carrots, onion, mushrooms, and salt until vegetables are golden brown. In 2 quart saucepan over medium heat, heat condensed cream of mushroom soup and water to boiling. In deep 2 1/2 quart casserole, stir carrot mixture, hot soup mixture, and wild rice. Cover and bake in 400 degree oven for 1 hour. Rinse and drain kidney beans and great northern beans. Stir kidney beans, great northern beans, lima beans and pepper into casserole; cover and bake 20 minutes longer or until hot. Stir before serving. Yields 9 servings. Per Serving 1 Cup Calories 260 Fat 2 grams | |||
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