In 30 cm skillet over medium heat, in hot margarine, cook carrots, onion, mushrooms, and salt until vegetables are golden brown. In 2 litre saucepan over medium heat, heat condensed cream of mushroom soup and water to boiling. In deep 2.5 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 130ºC at 2 grams