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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The perfect party, potluck, picnic, portable pasta salad. Cook time for eggs or pasta not included. Ingredients:
8 ounces reduced-fat sour cream |
1 (4 ounce) can diced green chilies |
1 teaspoon ground cumin |
9 lasagna noodles, cooked and drained |
1 (12 ounce) can mexican-style corn, drained (or 1 1/2 cups cooked & drained fresh corn kernels w/2 tbls each finely chopped green & red peppers) |
4 cups shredded lettuce |
1 (16 ounce) jar salsa, divided |
12 hard-boiled eggs, sliced,divided |
1 cup shredded reduced-fat monterey jack cheese, divided (4 oz) |
Directions:
1. In small bowl, stir together sour cream, chilies and cumin until well blended.
2. Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
3. Over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
4. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
5. Repeat layers substituting sour cream mixture for salsa.
6. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
7. Dollop with the remaining 1/4 cup salsa.
8. Cover and chill to blend flavors.
9. To serve, cut into squares.
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