• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Portable pasta salad recipe in the egg category

    Add to MenuAdd to Calendar

    Source: cookingsecrets.orgReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 8 ounces, reduced fat sour cream

    2. 4 ounces, diced green chilies

    3. 1 teaspoon ground cumin

    4. 9 lasagna noodles, cooked and drained

    5. 1 can,

    6. 12 ounces, Mexican style whole kernel corn, drained

    7. 4 cups shredded lettuce

    8. 1 jar,

    9. 16 ounces, salsa, divided

    10. 12 hard cooked eggs, sliced, divided

    11. 1 cup,

    12. 4 ounces, shredded reduced fat Monterey Jack cheese, divided

    Instructions Jump to Ingredients ↑

    1. : In small bowl, stir together sour cream, chilies and cumin until well blended. Place 3 of the noodles across bottom of 13 x 9 x 2 inch baking dish. Over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of the lettuce. Dollop with 3/4 cup of the salsa. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese. Repeat layers substituting sour cream mixture for salsa. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs. Dollop with 1/4 cup salsa. Cover and chill to blend flavors. To serve, cut into squares. Serve a portion of all layers.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback