Chicken Casserole by Kristin

1 can cream of mushroom soup
2 cups milk
1 cup rice
1 can green beans (drained)
2 cups cooked shredded chicken
1 cup shredded Cheddar cheese (divided)
1 6 oz. can french fried onions (divided)
 
In large saucepan, cook soup and milk, stirring constantly, to just boiling.  
Stir in rice, beans, chicken, 1/2 cup cheese and 1/2 can french fried onions.  
Put in greased 9x13 dish.  Bake 40 min. at 350 degrees. 
Top with remaining cheese and french fried onions.  Bake 5 minutes more. 

Tater Tot Casserole by Colette

1 pound ground beef
2 cups frozen peas (or any frozen veggie)
1 can cream of mushroom soup
1/2 cup milk
1 lb tater tots

Brown hamburger, drain. Salt/pepper. Put meat in a 9x13 baking dish. Sprinkle peas over meat.  Combine cream of mushroom soup and milk in a bowl; spread over peas.  Cover peas with tater tots. Bake 45 minutes in a 350 degree oven.

Hamburger Rice Casserole by Suzanne

1 pound hamburger

1 cup rice

2 Tablespoons brown sugar

2 cups diced celery

½ teaspoon pepper

1 large onion diced

1 can cream of mushroom or celery soup

1 teaspoon salt

2 Tablespoons soy sauce

Cook rice in boiling water with diced onion and celery. Brown hamburger. Drain hamburger and mix the ingredients all together in skillet. Simmer 20 minutes. Add rice and a little water (but not liquidy). Put in casserole and bake a little over an hour at 350°. Cover for 1^st half hour and uncover last half hour. 

To Cook from frozen: Thaw. Put in casserole dish and bake at 350°, covered for 1^st half hour and uncovered last half hour. Can add water or soy sauce if dry.