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Casseroles not involving cream of...soups?

Any good casserole recipes that do not involve cream of chicken or mushroom or celery or broccoli soup? Those are very good but I know people used to make casseroles before Campbell's, right?

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1. CRANBERRY APPLE CASSEROLE 1 cup whole cranberries 1 1/2 cups chopped apples, unpeeled 3/4 cup sugar 1/2 cup chopped nuts 1/2 cup brown sugar 1 stick butter 1/2 cup oatmeal 2/3 cup flour Combine cranberries, apples and sugar in an ovenproof baking dish. Mix nuts, sugar, butter and oatmeal with flour and pat into dish (mixture will be like a moist paste. Add a tablespoon of water, if needed.) Bake at 350F for 45 minutes or until done.
2. RUSSIAN APRICOT CHICKEN Ingredients: 1-15 oz bottle Russian Dressing 1-10 oz jar apricot preserves 1 envelope onion soup mix 4 to 6 pieces of chicken (breasts) In a bowl, mix dressing, preserves and onion soup mix. Arrange chicken in the bottom of a 9x13 pan and pour mixture over chicken pieces (option: season chicken with salt and pepper first). Bake at 350°F for 45-50 minutes or until chicken is thoroughly cooked.
3. Vegetable Casserole Preheat oven to 350 degrees. 2 cans french style green beans (drained) 1 can white shoe-peg corn (drained) 1 can water chesnuts (drained & chopped into small pieces) 1/2 small sweet onion (diced) 1/2 green bell pepper (diced) 1 1/2 cups shredded cheddar cheese 8 oz. of sour cream (regular or fat free) Mix all the above ingredients & pour into a 9 x 13 or a round casserole dish. Spread evenly. In a separate bowl, crush up 1/2 -3/4 of a sleeve of Ritz crackers (off brand works well too), melt 1/3 cup of butter & pour onto crushed crackers (make sure to coat evenly with the butter). Spread out evenly on top of casserole. Bake 35-40 minutes in a 350 degree oven or until cracker topping is golden brown.
4. A casserole doesn't have to be "creamy" but it often is... the way most of the casseroles we think of were probably just made with homemade white sauces (with or without veggies in them) rather than canned "cream of" soups. Something needs to act as a binder for the casserole, and fatty or oily things work well ... cream, cheese, butter, mayonnaise, etc. Eggs can be used as binders, or starches (esp. mooshed up), or various liquids can be thickened with cornstarch or pureed to use, but we might not think of things made with just those thickeners as casseroles in the usual sense. I'm with you though... I'd love to know more! Try some of these recipes: http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=lowfat++casseroles http://www.cookinglight.com/cooking/fd/features/package/0,14343,1119745,00.html Diane B.