* Exported from MasterCook * Low Fat Three-Bean And Wild-Rice Casserole Recipe By : Diabetes 911: S. Pardue, LDN, RD Serving Size : 9 Preparation Time :0:00 Categories : Diabetes Lowfat Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 4 medium carrots -- 1/4-inch slices 1 large onion -- thinly sliced 10 ounces mushrooms -- 1/4-inch slices 10 3/4 ounces lowfat cream of mushroom soup 3 1/4 cups water 6 ounces wild rice 15 1/4 ounces cooked red kidney beans -- approximately 16 ounces cooked great northern beans OR white kidney beans; cannellini 15 ounces cooked pinto beans 1/2 teaspoon coarsely ground black pepper About 1 3/4 hours before serving. 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] Notes: Recipe from DIABETES911 at http://www.Diabetes911.com/recipes.htm 08/26/98 kitpath@earthlink.net - - - - - - - - - - - - - - - - - -