Rotini Kidney Bean Casserole

This is a pantry-raid casserole that leans hard on canned goods and still delivers a filling dinner. Rotini and kidney beans get layered with canned tomatoes, sliced onions, and thick-cut bologna, then blanketed with tomato sauce and a dusting of parmesan before a long, slow bake.

The dry mustard and celery salt give the sauce a savory bite that’s more interesting than plain tomato. A splash of red wine vinegar right before baking cuts through the richness and keeps everything from tasting flat. It’s old-school comfort food, the kind of casserole that feeds a crowd without fussing over a grocery list.

Pro Tips

• Cook the rotini just until al dente before layering. It softens further during the long bake, and overcooked pasta turns to mush in a casserole.
• Cube the bologna into bite-sized pieces instead of leaving whole slices. You’ll get meat in every forkful.
• Let it rest 10 minutes after pulling from the oven. The sauce thickens and the layers hold together better for serving.

Variations

• Vegetarian version: Drop the bologna and add a second can of kidney beans or a cup of corn.
• Spicy kick: Stir in ½ teaspoon cayenne or red pepper flakes with the dry mustard.
• Cheesy upgrade: Layer in shredded cheddar or mozzarella between the pasta layers for a gooey pull.