Chicken & Wild Rice Casserole

1 6 oz. package long grain & wild rice
3 cups cooked diced chicken
1 cup mayonnaise
1 10 oz. box French cut green beans, thawed
1 can cream of celery soup
1 small onion, chopped
1 can water chestnuts, sliced

Preheat oven to 350° F. Cook rice according to package directions. Combine rice and remaining ingredients in large casserole dish. Salt and pepper to taste. Bake 45 minutes. Freezes well before baking.

Substitutions... you can use any condensed cream soup with good results, also if you can't find frozen french cut green beans, the canned variety works just as well - they're just not as firm.

Tuna Casserole

This is my last minute and nothing planned meal. The easiest tuna casserole ever! It helps that my kids love tunafish - in fact they prefer it plain, eaten on chips like an appetizer.

1 box macaroni and cheese

1 can cream of mushroom soup

1 can chunk light tuna

1 cup of your favorite frozen vegetable

chopped green onions

Prepare macaroni and cheese as directed on box, adding the frozen vegetables halfway through the cooking of the noodles. Add tuna (well-drained) and cream of mushroom soup and mix well. You can add a little milk if it seems to thick for your tastes. Warm over low heat until heated throughout. Garnish with fresh ground pepper and green onions.