#224 – Crunchy Ham Casserole & Fruity Pasta Salad

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


  • 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


  • 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.


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