Cheesy Chicken and Rice Casserole

1 (10 3/4 oz.) can cream of chicken soup

1 1/3 cups water

3/4 cup uncooked long-grain rice

2 cups fresh or frozen vegetables

1/2 tsp. onion powder

1/2 tsp. pepper

4 boneless skinless chicken breast halves, thawed

1/2 cup shredded cheddar cheese

Stir the soup, water, rice, vegetables, onion powder and pepper in a shallow 2 1/2-qt. baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover. Bake at 375F for 45 minutes or until chicken juices run clear. Top with cheese.

Italian version: In place of onion powder and pepper, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for cheddar.

Mexican version: In place of onion powder and pepper, use 1 tsp. chili powder. Substitute Mexican cheese blend for cheddar.

Yield: 4 servings

Hash Brown Casserole

6 eggs, well beaten

1 (12 oz.) can evaporated milk

1 tsp. salt

1/2 tsp. pepper

1 (30 oz.) pkg. frozen shredded hash brown potatoes

2 cups shredded cheddar cheese

1 medium onion, chopped

1 small green pepper, chopped

1 cup diced ham, optional

Combine eggs, evaporated milk, salt and pepper in a large bowl. Add potatoes, cheese, onion, green pepper and ham; mix well. Pour mixture into a greased 9x13 baking dish. Bake at 350F for 60-65 minutes or until set.

Yield: 12 servings

German Potato Casserole

5 lbs. red potatoes, peeled and cut into 1/2-in. cubes

1 lb. sliced bacon, diced

8 hard-cooked eggs, chopped

1 large onion, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups mayonnaise (reduced-fat or fat-free not recommended)

3 tbsp. cider vinegar

2 tbsp. Worcestershire sauce

1 lb. process cheese (Velveeta), cubed

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender (or 8 minutes in a pressure cooker). Drain. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.

Divid half of the mixture between one greased 9x13 baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350F for 40-45 minutes or until golden brown and bubbly.

Yield: 16-20 servings

Green Bean Casserole

2 (10 3/4 oz.) cans cream of mushroom soup

1 cup milk

2 tsp. soy sauce

1/4 tsp. pepper

8 cups cooked frozen cut green beans

1 (6 oz.) can French fried onions, divided

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in a greased 3-qt. casserole. Bake at 350F for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

Yield: 12 servings

Golden Potato Casserole

6 large potatoes, peeled and cut into 1/2-inch cubes

4 cups shredded cheddar cheese

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted

1 cup sour cream

1/4 cup butter, melted

8 green onions, chopped

2 tbsp. bacon bits

dash salt and pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Or cook in pressure cooker: place potatoes in pan, add 3 cups water and cook for 7 minutes after it starts hissing. Depressurize by running cold water over lid.

In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 9x13 baking dish.

Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving.

Yield: 12-14 servings