This recipe is variable. If you need more add more, if you need less take some away. Start by making mashed potatoes, peel, cut, and boil potatoes. While potatoes are on, if you are using Velveeta...start slicing. You will need enough cheese to cover the cassarole dish with atleast 1 layer, almost 2. When half way through the boiling process start browning your meet. Spice it to taste, I like Creole seasoning, but salt/pepper...or none at all work too. Also, when you start your meat to brown, turn your oven on about 350-400 Deg. Make your potatoes, then spoon them into the bottom of a casserole dish. Put a layer of cheese on top. Then spoon your drained meat on top of the cheese. Add a few slices to the stop of the meat for garnish...or extra cheese Put the casserole dish in the oven for about 15-20 min...long enough for the cheese to melt. Take the dish out, wait for about 5-10 min to let the potatoes settle and become firm...then serve! my mom!!! About 4...add more to the amount for more people30Kids love it...as do husbands!!! It's a poor man's filler, but it gets the job done! I make this weekly!1-1.5lb of ground meat5-6 good sized potatoes8-10 Slices of American or Velveeta CheeseSpice to taste.

Brown ground beef, onions, and celery with a little pepper. There is no need to add any salt. After meat is cooked, drain any fat. Add soups, water, and rice to the skillet. Stir everything until well mixed.

Pour into a large casserole dish. Cover and bake at 350 for 45 minutes.

Before serving, top with a generous helping of crunchy chow mein noodles.6-815This is a great, easy, and unique casserole my mom always made for us when we were kids. 1.5 lbs. lean ground beefchopped onion (about a half of a small onion)2-3 pieces chopped celery1 can cream of mushroom soup1 can cream of chicken soup1/2 c uncooked white ricepepper1 3/4 c watercrunchy chow mein noodles (I like the La Choy brand)

brown ground meat in large skillet, add onions, garlic and spices
boil macaroni about 8 minutes or until al dente
drain meat and add tomato paste, mushroom soup and 2 soup cans of water until well blended
stir in mushrooms
add cooked macaroni
pour into baking dish and sprinkle cheese on top
bake in oven at 375-400 degrees or until cheese is brown and bubbly!

my mom learned this recipe in her high school home economics class...its cheap, easy and makes a ton and leftovers are great!

enjoy!my mommyabout 8301 lb elbow macaroni (can substitute ur favorite noodle)2 cans cream of mushroom soup2 cans tomato paste1 lb ground meat (can omit to make vegetarian)1 can mushrooms (optional)onions and garlic, parsley and basil, and salt n pepper to tastemozzarella cheese or italian blend (about 1 cup)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
About 8152 cups water2 cups uncooked instant rice2 (10 ounce) cans chunk chicken, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1/4 cup butter1 cup milk1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped1 pound processed cheese food (like Velveeta)

Mix together well. Place in a 9 x 13 baking pan. Bake for 1 hour at 350 degrees or until a knife comes out of the center clean.A nice lady from my husband's office.151 can regular corn1 can creamy corn1 box Jiffy corn bread mix2 eggs1 stick melted margarine8 oz. of plain yogurt

Spray a 9 x 13 pan with cooking sray.
Saute onion and margarine.
Mix everything together and put in the 9 x 13 pan.

Bake 1 1/2 hours at 325 degrees.

Top with the cheese before it is finished baking.8302 lb. bag of hash brown potatoes1/2 stick of margarine1/2 cup of onion1 can cream of chicken soup1 can cream of celery soup8 oz. sour cream2 cups shredded cheddar cheese

Pre-heat oven to 350. Make rice as directed (we make it in the microwave)

Spread 1/4 cup of enchilada sauce on bottom of 9x13 glass baking dish.

Mix remaining enchilada sauce, 8 oz. (1 cup) sour cream, chicken strips, black olives, rice and taco seasoning in large bowl. Tear 5 flour tortilla's & spread out on top of enchilada sauce. Pour half chicken mixture over flour tortilla's. Spread thin layer of cheddar cheese over mix. Repeat layers. Place in oven for approximately 20 minutes, until heated through.

Take out of oven, place tortilla chips over top (spread evenly so top is covered) and other toppings (green onions, tomatoes and/or salsa, lettuce & anything else that sounds good), cover with cheddar cheese & place back into oven until cheese is melted.

Enjoy!! :)4-615This is a fantastic mid-week meal that my entire family loves!!Ten 10" Flour Tortilla's1 Can (10.5 oz.) Enchilada Sauce1 Container (16 oz.) Sour Cream2 Pkgs. pre-cooked South-Western Chicken Breast Strips1 Tbsp. Taco Seasoning1 Bag Family-Sized Tortilla Chips1 Taco Rice mix1 Small Can Sliced Black Olives (optional)Green Onions (optional)Salsa (optional, but recommended)Diced Tomatoes or canned (optional)Lettuce (optional)Cheddar Cheese, shredded

Mix together the first 5 ingredients and put in a casserole dish or baking dish that has been sprayed with a cooking spray.

Mix together the topping ingredients and put on top of sweet potato mixture.

Bake at 350 degrees for 30 min.

Serve.8153 cups mashed sweet potatoes1 cup sugar2 eggs1 tsp. vanilla1/2 cup melted butterTopping:1 cup brown sugar1 cup chopped pecans1/3 cup flour1/3 cup butter