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.