Rotini Kidney Bean Casserole

* Exported from MasterCook Mac *

Rotini Kidney Bean Casserole

Recipe By : Ron Wright, St. Catharines, Ontario, Canada
Serving Size : 5 Preparation Time :0:00
Categories : Bologna Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound rotini (or other pasta)
1 can kidney beans -- 14 ounce
1 can tomatoes -- 19 ounce
2 onions -- thinly sliced
2 slices bologna -- 1/2 inch thick
1 can tomato sauce -- 8 ounce
1 tablespoon celery salt
1 tablespoon dry mustard
1/2 teaspoon garlic salt
1 tablespoon parmesan cheese
2 tablespoons red wine vinegar
2 tablespoons parsley

Cook rotini in boiling salted water until tender. Grease large casserole dish
generously with margarine or butter.
In a large bowl, mix together tomatoes, kidney beans, onions, celery salt, dry
mustard and garlic salt. Put a layer of rotini in casserole dish then over it
add tomatoes, kiney beans, onions, and spices which have been mixed together.
Add bologna and remainder of rotini. Over this spoon tomato sauce then add
parmesan cheese, vinegar, and parsley flakes. Bake in a 325 F oven for 45 to
50 minutes. 5 servings.

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Per serving: 198 Calories; 4g Fat (16% calories from fat); 13g Protein; 31g
Carbohydrate; 7mg Cholesterol; 1639mg Sodium

NOTES : Published in the St. Catharines Standard, 1973.