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Low Fat Three-Bean And Wild-Rice Casserole

Low Fat Three-Bean And Wild-Rice Casserole is built on Lowfat Cream Of Mushroom Soup, Water, Wild Rice, Cooked Red Kidney Beans Approximately, and Cooked Great Northern Beans. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 10 3/4 oz
• 3 1/4 cup
• 6 oz
• 15 1/4 oz
• 16 oz
• 15 oz
• 1/2 tsp

Method (preview)

1. 1

   About 1 3/4 hours before serving.

2. 2

   In 12 inch skillet over medium heat, in hot margarine, cook carrots, onion, mushrooms, and salt until vegetables are golden brown.

3. 3

   In 2 quart saucepan over medium heat, heat condensed cream of mushroom soup and water to boiling.

4. 4

   In deep 2 1/2 quart casserole, stir carrot mixture, hot soup mixture, and wild rice.

5. 5

   Cover and bake in 400 degree oven for 1 hour.

6. 6

   Rinse and drain kidney beans and great northern beans.

7. 7

   Stir kidney beans, great northern beans, lima beans and pepper into casserole; cover and bake 20 minutes longer or until hot.

8. 8

   Stir before serving.

9. 9

   Yields 9 servings.