Serving: 6
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
1 tablespoon salad oil
4 medium-size carrots, cut into 1/4-inch slices
1 large onion, thinly sliced
One 10-ounce package mushrooms, cut into 1/4-inch slices
3/4 teaspoon salt
One 10 3/4-ounce can condensed cream of mushroom soup
1 1/2 cups wild rice (about 8 ounces)
One 15 1/4- to 19-ounce can red kidney beans
One 16- to 19-ounce can Great Northern beans or
white kidney beans (cannellini)
One 10-ounce package frozen baby lima beans, thawed
1/2 teaspoon coarsely ground black pepper
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook carrots, onion, mushrooms, and salt until vegetables are golden. Meanwhile, in 2-quart saucepan over medium-high heat, heat undiluted cream of mushroom soup and 3 1/4 cups water to boiling.
2. In deep 2 1/2-quart casserole, stir carrot mixture, hot soup mixture, and wild rice. Cover and bake in 400 degrees F oven 1 hour.
3. 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.