Cook macaroni according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-inch shell. Invert tomatoes onto paper towels to drain.
Drain macaroni and rinse with cold water. In a bowl, combine the macaroni, ham, cheese and celery. In a small bowl, combine the mayonnaise, sour cream, onion powder, and pepper. Pour over salad and stir to coat. Spoon into tomato cups. Serve on a lettuce-lined plate if desired, with any additional salad on the side.
***Can substitute with canned tuna, canned albacore, crab or small shrimp (not cocktail shrimp). Also, this recipe can be doubled or tripled, depending on the amount of those to be served.
By Connie from Cotter, Arkansas
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