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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I recommend letting this recipe sit in the fridge for at least 24 hours. It's so good. Ingredients:
12 ounces pasta shells, uncooked |
1 (10 3/4 ounce) can condensed cream of celery soup |
1/2 cup sour cream |
1 tablespoon vinegar |
1 cup thinly sliced celery |
1/4 cup minced onion |
1 1/2 cups dried dill weed |
1/4 teaspoon salt |
1 dash pepper |
1 1/4 cups diced baked ham |
Directions:
1. Cook shells or ditalini according to package directions; drain well.
2. Cool. (Rince with cold water to cool quickly; drain well.).
3. Combine soup, sour cream, vinegar, celery, onion, dill, salt and pepper; blend well.
4. Add cooled shells or ditalini and diced ham.
5. Chill.
6. Garnish with paprika and serve on lettuce leaves, if desired.
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