Low Fat Three-Bean And Wild-Rice Casserole

* 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


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