1 can condensed cream of mushroom soup
1 1/4 c. water or milk
1/4 tsp. salt
1 1/3 c. instant rice
1 c. cooked green beans
1/4 c. chopped onion
Dash of pepper
1 1/2 c. diced, cooked ham

Combine soup, water, onion, salt and pepper in a saucepan. Mix well. Bring to a boil over medium heat, stirring occasionally. Pour about half of the soup mixture into a greased 1 1/2 quart casserole. Then pour instant rice (right from the box) into casserole.

Combine ham and beans; pour into casserole. Top with remaining soup. Sprinkle with grated cheese and paprika, if desired. Cover and bake in a moderate oven 375 degrees, 20 minutes. Makes 4 servings.