Recipe Details

Summary

Name: Low Fat Three-Bean And Wild-Rice Casserole

Category: Beans And Grains

Ingredients and Directions

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

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