Great egg salad with a little something extra. Delicious for regular sandwiches and also finger sandwiches, or on large sturdy crackers (like the Swedish rye crisps). This recipe would be delicious using a great Southern U.S. ham.
I got this from Welltellme.com under a budget stretching meal topic. The person didn't have a name for it, so this is what I'm calling it. :) My family really liked it. I modified it a bit. It uses leftover rice, meat and vegetables to make a new meal for pennies. I'm not sure on the serving size, but I'm guessing about 5.
After the holidays we (of course) had some left overs, & I remembered seeing another recipe similar to this in a magazine, but for chicken w/cream of mushroom soup.....which gave me the idea.....and surprise! it was a huge hit! This can be changed up many different ways....add more or less of each of the ingredients, different flavors or textures, anything goes!
If you have left over cooked roast and don't know what to do with it, here is a nice little recipe I found in Taste of Home. I like to add a few tablespoons of sour cream just before serving, but it is up to you.
From TOH's Casserole Cookbook. Very yummy and just in time for Thanksgiving leftovers. This is also very good as a leftover the next day. Instead of peas and carrots you could put in any leftover veggies. Instead of refrigerated biscuits I have also used a 7.5 oz pouch of biscuit mix (Bisquik brand) and 1/2 cup of water to make drop biscuits and baked for 15-20 minutes or until the biscuits are golden.
This recipe was born back in the early '70s when I offered to help in my mother-in-law's kitchen's at Thanksgiving. I asked where each key ingredient was, and was given the answer "don't have it, I have this." The original recipe was nothing even close to this one. I made the original later; I like this one better.