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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 34 |
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Cooking for an army and don't know what to make? This is like eating deviled eggs and pasta in a single creamy dish. I halved the recipe when I made it (I'll post the full recipe that serves 32). I didn't even have celery or pimientos, but it still turned out terrific. I used a mixture of yellow and green bell peppers (I thawed them from the freezer) and for the peas I used a mixture of frozen corn, green beans, peas, and carrots. This one's hard to stop eating. Thank you LaVerna Mjones from Moorhead, Minnesota for your delightful recipe. Cook time excludes chilling time, but I completely skipped that step. Ingredients:
2 lbs elbow macaroni, uncooked |
12 eggs, hard-cooked and chopped |
2 1/2 lbs ham, fully cooked and cubed |
16 ounces frozen peas, thawed |
3 cups celery, sliced |
1 large green pepper, chopped |
1/2 cup onion, chopped |
4 ounces diced pimentos, drained |
4 cups mayonnaise |
Directions:
1. Cook macaroni according to package directions. Rinse in cold water and drain and cool completely.
2. Place in a large bowl and stir in remaining ingredients.
3. Cover and refrigerate for at least 3 hours.
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