• Preheat oven to 350°.
• Melt butter in a skillet.
• Saute onions and celery just until tender.
• Add soup and milk, stirring to blend. Cook just until thick.
• Add cheddar cheese.
• Add salt and pepper.
• In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
• Pour soup mixture over top.
• Top with Monterey Jack cheese.
• Bake 25-30 minutes.

NOTE: ** ham and rotisserie chicken work well too

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soups tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

• Melt the butter in heavy saucepan. 
• Blend in flour and salt. Cook until bubbly. 
• Remove from heat and gradually stir or whisk in liquid. 
• Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

• Cream of chicken: Use 1/2 cup milk and 1/2 cup chicken broth as the liquid. Add 1/4 teaspoon poultry seasoning or sage.
• Cream of celery: Saute´ 1/2 cup chopped celery and 1 tablespoon finely chopped onion in the margarine before adding flour. Use milk for liquid.
• Cream of mushroom: Saute´1/4 cup finely chopped mushrooms and 1 tablespoon finely chopped onion in margarine before adding flour. Use milk for liquid.
• Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
• Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 cup shredded sharp cheddar cheese and 1/4 teaspoon dry mustard.
• Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.