2 med. (12 oz.) tomatoes
1 (8 oz..) uncooked Rotelle (corkscrew) pasta (3 1/4 c.)
2 tbsp. butter
3/4 c. chopped onion
2 tbsp. all-purpose flour
2 c. milk
2 c. shredded sharp Cheddar cheese, divided
1 (16 oz.) can red kidney beans, drained
1 (4 oz.) can chopped mild green chilies
1 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 350 degrees. Lightly butter a 2 1/2 quart casserole; set aside. Coarsely chop one tomato (makes about one cup); set aside. Cut remaining tomato into thin slices; set aside. Cook pasta without salt according to package directions until tender but firm, about 9 minutes. Meanwhile, in large skillet, melt butter. Add onion; cook and stir until tender, about 4 minutes. Sprinkle with flour; stir until onion is coated. Add milk, stirring constantly with a wire whisk; cook and stir until mixture boils and thickens, about 3 minutes. Add 1 3/4 cup Cheddar cheese, stir until cheese melts. Drain pasta. Add to skillet along with beans, chilies, salt, pepper and reserved tomatoes. Place in casserole. Cover and bake 20 minutes. Arrange reserved tomato slices over top; sprinkle with remaining 1/4 cup Cheddar cheese. Bake, uncovered, until tomatoes are hot about 10 minutes. Makes 6 servings.