Rotini Kidney Bean Casserole

80 minutes Prep: 20 minutes Cook: 60 minutes

312 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1/2	pound	pasta, rotini	or other pasta
14	ounces	kidney beans, canned
19	ounces	tomatoes, canned
2	each	onions	thinly sliced
2	slices	bologna	1/2 inch thick
8	ounces	tomato sauce
1	tablespoon	celery salt
1	tablespoon	dry mustard
1/2	teaspoon	garlic salt
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated
2	tablespoons	red wine vinegar
2	tablespoons	parsley leaves

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 remainder of rotini.

Over this spoon tomato sauce then add parmesan cheese, vinegar, and parsley flakes.

Bake in a 325 degrees F oven for 45 to 50 minutes.

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Nutrition Facts

Serving Size 354g

Amount per Serving

Calories 312 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 1850mg	77%
Total Carbohydrate 60.0g	20%
Dietary Fiber 4.0g	18%
Sugars 10.0g
Protein 14.0g	27%

Vitamin A	8%		Vitamin C	38%
Calcium	12%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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