hosted by Laverne Diede & Rhonda Fitterer
Crunchy Ham Casserole
- 2 lb. pkg. frozen cubed has browns
- 1/2 cup butter, melted
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup onion, chopped
- 1 can cream of mushroom soup
- 1 pint sour cream
- 2 cups shredded cheddar cheese, divided
- 1 1/2 to 2 cups cooked ham, diced
Topping
- 2 cups crushed corn flakes
- 1/4 cup melted butter
Preheat oven to 350 degrees. Mix potatoes, butter, salt, pepper, onion, soup, sour cream, 1 3/4 cups cheese, and ham. Spread mixture into a 9 x 13 inch baking dish prepared with nonstick cooking spray. Sprinkle remaining cheese over casserole. Mix corn flakes and butter, spread over cheese. Bake for 45 minutes to 1 hour.
Fruity Pasta Salad
- 3 oz. (1 cup) uncooked rotini pasta
- 1 cup quartered fresh strawberries
- 1 cup fresh pineapple chunks
- 1 cup seedless red grapes, halved
- 2 kiwi fruit, cut into 1/4-inch slices
- 2 Tbsps. slivered almonds, toasted if desired
Dressing:
- 1/2 cup low-fat vanilla yogurt
- 1/2 tsp. grated lime peel
- 1 Tbsp. lime juice
- 2 Tbsps. honey
Cook rotini to directions on the package. Drain; rinse with cold water to cool; drain well. In a large bowl, combine cooked rotini and the remaining salad ingredients; mix gently. In a small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat.
