1 c. tiny shell macaroni (4 oz.)
2 c. shredded lettuce
2 hard cooked eggs, sliced
1 c. fully cooked ham cut into julienne strips
1 c. frozen peas, thawed
1/2 c. shredded Swiss cheese
1/2 c. mayonnaise or salad dressing
1/4 c. dairy sour cream
1 tbsp. chopped green onion
1 tsp. prepared mustard
Dash bottled hot pepper sauce
Snipped parsley

Cook macaroni in boiling salted water according to package directions. Drain, rinse and drain again. Cool.

Place lettuce in bottom of a 2 quart casserole. Sprinkle with salt and pepper. Top with macaroni. Place egg slices atop macaroni. Layer ham slices, thawed peas and shredded cheese in order atop eggs.

Combine the mayonnaise or salad dressing, sour cream, green onions, mustard and hot pepper sauce. Spread over top of salad, sealing to edge of dish. Cover and refrigerate 24 hours or overnight. Sprinkle top with paprika and snipped parsley. Toss before serving. Serves 4.