Please hear me out on this one. Yes, I am making a tuna noodle casserole tonight. But this is SO different than what you might have remembered from childhood. First, there is no canned cream soup—instead, I make a béchamel sauce flavored with celery, onions, mushrooms, and dill weed. That is then tossed together with some quickly sauteed slivered snow peas, roasted red peppers, and cooked shell pasta along with a can of tuna. (Yes, I do use canned tuna here.) Then, everything is poured into a greased baking dish and topped with sliced almonds and placed in the oven until hot. Add a salad, a roll, and a piece of fruit, and dinner is on the table in an hour or less!

Tuna noodle casserole Chez Edouard (as described above)
Salad greens with red wine vinaigrette
Whole wheat roll

Apple wedges with Amadeus cheese