How To make Low Fat Three Bean And Wild Rice Casserole
Ingredients
1
tablespoon
margarine
4
each
carrots, 1/4 inch slices
1
each
onion, thinly sliced
10
oz
mushrooms, 1/4-inch slices
10 3/4
oz
cream of mushroom soup, lowfat
3 1/4
cup
water
6
oz
wild rice
15 1/4
oz
red kidney beans, cooked
16
oz
great northern beans, cooked OR white kidney beans
15
oz
pinto beans, cooked
1/2
teaspoon
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 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
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1 tbsp oil
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Heat the oil in a nonstick pan over medium high heat. Cook the patties 5 minutes on each side. Serve on buns with cheese and condiments of your choice VOILA!
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1960's Minute Rice Casserole
It's quick, easy and very tasty.
Here's the recipe:
1 pound lean ground beef
1 small can tomato sauce (8 ounce can)
1 medium onion, chopped
1 green bell pepper, chopped
1 cup Minute rice
1 cup of water
Salt and pepper to taste
Bake at 350 degrees for 45 minutes
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Oven Baked Chicken and Rice| One Pan Dinner
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The rice in this recipe is very delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavor base!
Ingredients
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