1 1/2 cups water
2 (10 ounce) cans red kidney beans, drained
1 (10.5 ounce) can whole kernel corn, drained
1 (3 ounce) can sliced mushrooms, drained
2 tablespoons vegetable oil
2 eggs
1 (10.5 ounce) can condensed cream of mushroom soup
2 tablespoons white sugar
1 (1 ounce) package instant rice pudding mix
1 tablespoon margarine
In a large saucepan bring water to a boil. Add beans and stir to submerge. Reduce heat, cover and simmer for 10 minutes.
In a large saucepan bring water to a boil. Add corn and mushrooms, stirring. Reduce heat, cover and simmer for 5 minutes. Stirring often, cook 7 minutes. Remove from heat and pour over beans and mushroom mixture.
Return water to a boil. Stir in oil and eggs. Bring to a boil. Cover and cook for 2 minutes. Remove from heat and stir in pudding mix.