*  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  lb            Rotini or other pasta
  14      oz            Can kidney beans
  19      oz            Can tomatoes
   2                    Onions -- thinly sliced
   2      sl            Bologna -- 1/2" thick
   8      oz            Can tomato sauce
   1      tb            Celery salt
   1      tb            Dry mustard
     1/2  ts            Garlic salt
   1      tb            Parmesan cheese
   2      tb            Red wine vinegar
   2      tb            Parsley 

Cook rotini in boiling salted water until tender. Grease large
casserole dish generously with 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.

Yield: 5 Servings

Notes: Published in the St. Catharines Standard, 1973


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