Low Fat Three-Bean And Wild-Rice Casserole
A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.
Yield
9 servingsPrep
30 minCook
90 minReady
120 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| 4 | each |
carrots
1/4 inch slices |
|
| 1 | each |
onions
thinly sliced |
|
| 10 | ounces |
mushrooms
1/4-inch slices |
|
| 10 ¾ | ounces |
cream of mushroom soup
lowfat |
|
| 3 ¼ | cups |
water
|
|
| 6 | ounces |
wild rice
|
|
| 15 ¼ | ounces |
red kidney beans
red |
|
| 16 | ounces |
great northern beans
cooked OR white kidney beans |
|
| 15 | ounces |
pinto beans
cooked |
|
| ½ | teaspoon |
black pepper
coarsely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 4 | each |
carrots
1/4 inch slices |
|
| 1 | each |
onions
thinly sliced |
|
| 289 | ml/g |
mushrooms
1/4-inch slices |
|
| 310.7 | ml/g |
cream of mushroom soup
lowfat |
|
| 769 | ml |
water
|
|
| 173.4 | ml/g |
wild rice
|
|
| 440.7 | ml/g |
red kidney beans
red |
|
| 462.4 | ml/g |
great northern beans
cooked OR white kidney beans |
|
| 433.5 | ml/g |
pinto beans
cooked |
|
| 2.5 | ml |
black pepper
coarsely ground |
|
Directions
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 2½ quart casserole, stir carrot mixture, hot soup mixture, and wild rice. Cover and bake in 400℉ (200℃) 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
