Rotini Kidney Bean Casserole
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 oun...
Ingredients
- 1/2poundrotini (or other pasta)
- 1cankidney beans -- 14 ounce
- 1cantomatoes -- 19 ounce
- 2onions -- thinly sliced
- 2slices bologna -- 1/2 inch thick
- 1cantomato sauce -- 8 ounce
- 1tablespooncelery salt
- 1tablespoondry mustard
Directions
- 1
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
Grease large casserole dish generously with margarine or butter
- 3
In a large bowl, mix together tomatoes, kidney beans, onions, celery salt, dry mustard and garlic salt
- 4
Put a layer of rotini in casserole dish then over it add tomatoes, kiney beans, onions, and spices which have been mixed together
- 5
Add bologna and remainder of rotini
- 6
Over this spoon tomato sauce then add parmesan cheese, vinegar, and parsley flakes
- 7
Bake in a 325 F oven for 45 to 50 minutes
- 8
5 servings.