1 (15 ounce) can sliced mushrooms
1 (8 ounce) can genoa pecans
1 small pasta (e.g. lasagna)
1 (16 ounce) can kidney beans
1/2 cup butter, softened
1 teaspoon salt
1 1/2 cups celery seed
1/2 teaspoon freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon 1/4 teaspoon dried marjoram
1 teaspoon dried marjoram
1/4 teaspoon dried red pepper flakes
1/8 teaspoon salt
2 tablespoons olive oil
1 tablespoon Italian seasoning
In a small bowl, mix mushrooms, pecans, pasta and butter.
In a medium bowl, mix flour, celery seed, cheese, salt and celery salt. Mix together and pour mixture into an ungreased 7-1/2 quart casserole dish.
Bake at 400 degrees for 45 minutes, or until bubbly and crust is golden.
In another large bowl, mix genoa pecans, pasta, butter or margarine, 1/2 cup of chopped onion and 1 teaspoon garlic powder. Mix together
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