Three-Bean And Wild Rice Casserole - cooking recipe

Ingredients

1 Tbsp. salad oil
4 medium size carrots, cut into 1/4-inch slices
1 large onion, thinly sliced
1 (10 oz.) pkg. mushrooms, cut into 1/4-inch slices
3/4 tsp. salt
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 1/2 c. wild rice (about 8 oz.)
1 (15 1/4 to 19 oz.) can red kidney beans
1 (16 to 19 oz.) can Great Northern beans or white kidney beans (cannellini)
1 (10 oz.) pkg. frozen baby lima beans, thawed
1/2 tsp. coarsely ground black pepper

Preparation

About 1 3/4 Hours Before Serving:
In a 12-inch skillet over medium-high heat, in hot salad oil, cook carrots, onion, mushrooms and salt until vegetables are golden.