Rotini Kidney Bean Casserole
Yield
5 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | 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
|
|
| ½ | teaspoon |
garlic salt
|
|
| 1 | tablespoon |
Parmesan cheese
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, rotini
or other pasta |
|
| 404.6 | ml/g |
kidney beans, canned
|
|
| 549.1 | ml/g |
tomatoes, canned
|
|
| 2 | each |
onions
thinly sliced |
|
| 2 | slices |
bologna
1/2 inch thick |
* |
| 231.2 | ml/g |
tomato sauce
|
|
| 15 | ml |
celery salt
|
|
| 15 | ml |
dry mustard
|
|
| 2.5 | ml |
garlic salt
|
|
| 15 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
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℉ (160℃) oven for 45 to 50 minutes.
