Make the most out of your holiday leftovers with these quick and easy meals

Tangy Egg Salad

 

Coursely chop boiled eggs. In a bowl, gently mix the eggs, mayonnaise, mustard, creamed horseradish sauce, relish, onion, dill, paprika, salt and pepper. Refrigerate for at least 2 hours to allow flavors to come together before serving.

Mac & Cheese With Ham

  • 2 cups cubed ham
  • 3 cups cooked Ricciole Pasta
  • 3/4 cup shredded Cheddar cheese
  • 1 small can condensed cream of mushroom soup
  • 1 cup of milk

In a large saucepan, prepare pasta according to instructions on box. Preheat oven to 375 degrees F (190 degrees C).

In a casserole dish, combine the ham, pasta, cheese, soup and milk. Mix together well. Bake, covered, at 375 degrees F (190 degrees C) for 10 minutes. Uncover, top with the bread crumbs, and bake, uncovered for 10 more minutes.

E-Z Ham Caesar Pasta Salad

  • 1/3 package Mezzaluna Pasta with Gorgonzola Filling
  • 1-1/2 cups cooked broccoli florets
  • 1-1/2 cups cubed ham
  • 1 cup creamy Caesar salad dressing
  • 10 oz. pkg. romaine lettuce leaves
  • 1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain. Add the broccoli to pasta warm after pasta is done. Then gently mix with ham and Caesar salad dressing in a medium bowl. Place lettuce on large platter and top with mixture. Sprinkle with Parmesan cheese and serve.

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