Hi Melissa,
Here are a few of my own personal favorites, that I have made many many times. I hope you find something to your liking.

BROCCOLI SALAD

1 head of broccoli
1 head of cauliflower
1 lb of bacon
2 bunches green onions
1 cup golden raisins

Dressing:
2 cups Hellmanns Mayonnaise
4 tsps. vinegar
1/2 cup sugar

Wash the broccoli and cauliflower and divide into florets, do not use the stems.

Dice the bacon and fry till crisp.

Finely slice the green onions, discarding the tougher part of the green.

Combine the dressing ingredients and mix well.
Put vegetables, bacon and raisins in a large bowl and pour on about half of the dressing.

Mix well, adding more of the dressing if needed. The salad should not be soupy.

Refrigerate for several hours or overnight, stir well and add more dressing if needed before serving.

GREEN BEAN CASSEROLE

3/4 cup milk
1/8 tsp. pepper
1 (10 3/4 oz.) can Cream of Mushroom soup
2 (9 oz.) packages frozen cut green beans, thawed, or 2 (14.5 oz.) cans cut green beans, drained (I like to use French style)
1 1/3 cups French's French Fried Onions

In a 1 1/2 quart casserole, mix all ingredients, except 2/3 cup of the onions.

Bake in a 350F oven for 30 minutes, or until hot; Stir.

Top with the 2/3 cup of onions.

Bake 5 minutes or until onions are golden.

HASH BROWN CASSEROLE

1 package (1 1/2- 2 lbs) frozen hash brown potatoes
2 cups sour cream
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/2 tsp. salt
pepper to taste
1 stick butter or margarine, melted

Butter a 9x13 baking dish.

Break up frozen hash browns and put into dish.

In a bowl, mix the sour cream, onion, cheese, soup, salt, pepper and butter or margarine.

Pour the mixture over the potatoes and mix well.

Bake in a 350F oven for 1 hour, or until lightly browned on the top.

May be assembled ahead and baked just before serving.

PRETTY PASTA SALAD

1 lb. package tri-colored corkscrew pasta
1 16oz. bottle Wishbone Robusto Italian salad dressing
Grated parmesan cheese
1/2 of a medium sized purple onion, thinly sliced
1/2 of a large sweet red pepper, thinly sliced
1/2 of a large green bell pepper, thinly sliced
2 large stalks of celery, thinly sliced
1 cup of small broccoli florets
8-10 medium mushrooms, thinly sliced
1 small can sliced ripe olives, drained and rinsed
2 small jars marinated artichokes, drained and quartered
12 small thin slices pepperoni, quartered and separated

Cook the pasta according to package directions and rinse with cold water, drain well.

Clean and prepare all the vegetables, combine with the pasta in a large bowl, add pepperoni.

Pour on about half of the bottle of dressing, and mix well.
Refrigerate for 24 hours, stirring a couple of times during this period and add more dressing as desired.

When ready to serve, add more dressing if needed, sprinkle on parmesan cheese.