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 lb Rotini or other pasta
14 oz Can kidney beans
19 oz Can tomatoes
2 Onions -- thinly sliced
2 sl Bologna -- 1/2" thick
8 oz Can tomato sauce
1 tb Celery salt
1 tb Dry mustard
1/2 ts Garlic salt
1 tb Parmesan cheese
2 tb Red wine vinegar
2 tb Parsley
Cook rotini in boiling salted water until tender. Grease large
casserole dish generously with 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.
Yield: 5 Servings
Notes: Published in the St. Catharines Standard, 1973
