*  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
 
 
                    - - - - - - - - - - - - - - - - - -