Overnight Potato Salad

• 1 c. tiny shell macaroni
• 2 c. shredded lettuce
• 2 hard-cooked eggs, sliced
• 1 c. frozen peas (thawed)
• 1/2 c. shredded Swiss cheese
• 1/2 c. mayonnaise
• 1/4 c. sour cream
• 1 Tbsp. chopped green onions
• 1 can fully cooked ham, cut into julienne strips
• 1 tsp. prepared mustard
• snipped parsley
• dash of bottled hot pepper sauce

1. Cook macaroni in boiling salted water according to package directions.
2. Drain, rinse and drain again.
3. Cool.
4. Place lettuce in bottom of a 2-quart casserole dish.
5. Sprinkle with salt and pepper.
6. Top with macaroni.
7. Stand egg slices on edge, if desired. Layer ham strips, thawed peas and shredded cheese in order. Combine the salad dressing or mayonnaise, sour cream, green onions and hot pepper sauce.
8. Spread over top of the salad sealing to edge of the dish.
9. Cover and refrigerate 24 hours or overnight. Sprinkle top with paprika and snipped parsley.
10. Toss before serving.

tiny shell macaroni, shredded lettuce, eggs, frozen peas, swiss cheese, mayonnaise, sour cream, green onions, fully cooked ham, mustard, parsley, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=648778 (may not work)