A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mexican Layered Lasagna Pasta Salad
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup (8 ounce size) reduced-fat sour cream
1 can (4 ounce size) diced green chiles
1 teaspoon cumin
9 lasagna noodles, cooked and drained
1 can (12 ounce size) Mexican-style corn, drained*
4 cups shredded lettuce
1 jar (16 ounce size) salsa, divided
12 hard-cooked eggs, sliced, divided
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese, divided
directions
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.
*Substitute 1 1/2 cups cooked and drained fresh corn kernels (about 3 medium ears) and 2 tablespoons each finely chopped sweet red and green pepper, if desired.
added by
meeshow
nutrition data
Nutritional data has not been calculated yet.
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