Low Fat Three-Bean And Wild-Rice Casserole

• 1 tablespoon margarine
• 4 each carrots 1/4 inch slices
• 1 each onions thinly sliced
• 10 ounces mushrooms 1/4-inch slices
• 10 3/4 ounces soup, cream of mushroom lowfat
• 3 1/4 cups water
• 6 ounces wild rice
• 15 1/4 ounces red kidney beans red
• 16 ounces great northern beans cooked OR white kidney beans
• 15 ounces pinto beans cooked
• 1/2 teaspoon black pepper coarsely ground

1. In 12 inch skillet over medium heat, in hot margarine, cook carrots, onion, mushrooms, and salt until vegetables are golden brown.
2. In 2 quart saucepan over medium heat, heat condensed cream of mushroom soup and water to boiling.
3. In deep 2 1/2 quart casserole, stir carrot mixture, hot soup mixture, and wild rice.
4. Cover and bake in 400F (200C) oven for 1 hour.
5. Rinse and drain kidney beans and great northern beans.
6. Stir kidney beans, great northern beans, lima beans and pepper into casserole; cover and bake 20 minutes longer or until hot.
7. Stir before serving.
8. Yields 9 servings.
9. Per Serving 1 Cup Calories 260 Fat 2 grams

margarine, carrots, onions, mushrooms, soup, water, wild rice, red kidney, beans, pinto beans, black pepper

Taken from recipeland.com/recipe/v/low-fat-three-bean-wild-rice-ca-1851 (may not work)