*  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  pound         rotini (or other pasta)
    1      can           kidney beans -- 14 ounce
    1      can           tomatoes -- 19 ounce
    2                    onions -- thinly sliced
    2      slices        bologna -- 1/2 inch thick
    1      can           tomato sauce -- 8 ounce
    1      tablespoon    celery salt
    1      tablespoon    dry mustard
      1/2  teaspoon      garlic salt
    1      tablespoon    parmesan cheese
    2      tablespoons   red wine vinegar
    2      tablespoons   parsley 
 
 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 F oven for 45 to 
 50 minutes.  5 servings.
 
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 Per serving: 198 Calories; 4g Fat (16% calories from fat); 13g Protein; 31g 
 Carbohydrate; 7mg Cholesterol; 1639mg Sodium
 
 NOTES : Published in the St. Catharines Standard, 1973.