Rio Grande Ruffles

Name: Rio Grande Ruffles
Ingredients: 1 1/2 c. milk; 1 Tbsp. cornstarch; 2 Tbsp. oleo; 1/4 tsp. salt; 1 (10 oz.) pkg. frozen corn; 6 oz. sliced ham, chopped; 1 c. (4 oz.) shredded Monterey Jack cheese with jalapeno peppers; 1 (3 oz.) pkg. cream cheese; 6 oz. Mueller's Ruffle Trio pasta, cooked and drained; 1/2 c. crushed corn chips (optional)

10 ingredients

7 steps

Ingredients

1 1/2 c. milk
1 Tbsp. cornstarch
2 Tbsp. oleo
1/4 tsp. salt
1 (10 oz.) pkg. frozen corn
6 oz. sliced ham, chopped
1 c. (4 oz.) shredded Monterey Jack cheese with jalapeno peppers
1 (3 oz.) pkg. cream cheese
6 oz. Mueller's Ruffle Trio pasta, cooked and drained
1/2 c. crushed corn chips (optional)

Directions

1

In a 2-quart saucepan, stir milk and cornstarch until smooth. Add oleo and salt, stirring constantly.
2

Bring to boil over medium-high heat.
3

Boil 1 minute.
4

Stir in corn, ham pieces and cheeses.
5

Remove from heat.
6

Stir until cheeses melt; toss with cooked pasta and corn chips.
7

Makes 4 servings.