350°  45 minutes

• 1 bag 12oz egg noodles
• 2 can’s cream of celery
• 2 can’s of milk
• 1 green pepper
• 1 big can tuna drained
• crushed potato chips (for top)

Cook noodles then drain. Add soup,milk, tuna and cut up green pepper in a bowl and mix together. Add 1/3 of the noodles in a 2 qt. dish then pour some of the mixture over then repeat till all noodles and mixture are used. Then add crushed chips on top and bake uncovered.

325°  2 – 2-1/2 Hours

• 1 can cream mushroom soup
  
• 1 can cream celery soup
• 1 can cream chicken soup
• 1-1/2 soup cans milk
• 1 stick butter
• 1-1/4 cups of minute rice (uncooked)
• Chicken Pieces (6 or more cleaned)

Combine soups and can of water in sauce pan, heat till hot and add butter (by chunks) till melted. Turn off heat. Pour mixture into a 13 x 9 pan, (keep 1 cup aside to cover chicken pieces) put chicken pieces in pan and cover with remaining mixture. Bake in oven at 325˚ for 2 to 2-1/2 hours until chick is tender. Take out of oven and let stand for 5 minutes & serve.

350°  1-1/2 Hours

• 1 cup uncooked rice (hard rice)
  
• 1 cup whole kernel corn
• 1  29oz. Can tomato sauce
• 1/2 can (29oz.) water
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup chopped onion & green pepper
• 2 to 3 pounds hamburger
• bacon strips

Heat oven to 350˚. Place ingredients in layers ( starting with bottom of dish: rice, corn, salt pepper, tomato sauce, water, onion & green pepper, Hamburg and bacon strips across top to cover)  in a 2 quart dish with lid. Bake for 1 hour with lid, then remove lid and bake 30 minutes longer. Let stand for 5 minutes & serve.