HELP !!! I am trying to Make the MOST incredible casserol in the World.!!!

Hey everyone... I could really use some help. I am looking for some home made recipes for the convience soups available. I have a number of recipes that call for a can of "undiluted" cream of mushroom soup, a can of "undiluted" cream of chicken soup... or a can of "undiluted" cream of celery soup.

I know that these ideas for convience foods originated out of a necessity for more time in our busy schedules... but usually there is some sort of payoff made for this concession. Whether it is in the amounts of preservatives... or perhaps the depth of flavor... or even the amounts of ingredients... ( I love a mushroom soup with usually 3 times the amount of mushrooms I would find in a can of soup!!!) But lets face it... I don't have the time every day to make homemade!!!
and I am very grateful for this convience. But then again there are days that I do have the extra time...and I am willing to spend it to have a really, really rich...full of flavor and depth...meal.

Alot of my favorite recipes are "comfort food recipes" and a number of them are casseroles and crockpot recipes.. And its these recipes that most people like to make when they are in a rush or don't have much time to prepare an elaborate meal. I guess that is why mostof these recipes call for the convience foods.

I really love casseroles for the flavor, texture and well... lets just say the "comfort" of it all... and will make them even when I have a lot of time to prepare a meal. But Now I am trying to make a leap from that..." MMM this casserol is really good" ... to..."WOW...I've had this casserol a million times before and it has NEVER tasted so delicious!!!! What's the secret???"

My confusion is when I go to CONVERT a recipe from... a can of.... to the acutal homemade version. When a can of..." is undiluted"... in my recipe... does anyone know how to make a homemade version that would keep the intended texture... and consistency?

I hope this doesn't come across like "Matthew Stewart" sort of delimma... but there are days that I have that extra time... and would really like to have the absolute BEST tasting Casserole in the World!!! Sometimes I think that If I could find an answers to homemade substitutions I could actually take what are already good recipes and turn them into something even Greater... as well as have more control over what is going into it.

Anyone able to give me a hand...??? I know that many of you are excellent cooks...and have MANY, MANY great ideas. Any help would be graciously accepted!!! Thanks!!!