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Rotini Kidney Bean Casserole

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Submitted by Laguna-Lady

YIELD

5 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

½ 226.8
POUND G PASTA, ROTINI
or other pasta
14 404.6
OUNCES ML/G KIDNEY BEANS, CANNED
19 549.1
OUNCES ML/G TOMATOES, CANNED
2 2
EACH EACH ONIONS
thinly sliced
2 2
SLICES SLICES BOLOGNA
1/2 inch thick *
8 231.2
OUNCES ML/G TOMATO SAUCE
1 15
TABLESPOON ML CELERY SALT
1 15
TABLESPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML GARLIC SALT
1 15
TABLESPOON ML PARMESAN CHEESE
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 312 7% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 1850mg 77%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 18%
Sugars g
Protein 27g
Vitamin A 8% Vitamin C 38%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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