Rotini kidney bean casserole
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | 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 |
| ½ | teaspoon | Garlic salt |
| 1 | tablespoon | Parmesan cheese |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Parsley |
Directions
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 re
Posted to Master Cook Recipes List, Digest #120 Date: Sat, 15 Jun 1996 20:37:12 -0500 From: Donna <pericles@...>
Recipe By : Ron Wright, St. Catharines, Ontario, Canada
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