This is the one I use. Tuna Casserole 1 (16 ounce) package uncooked pasta shells 2 (6 ounce) cans tuna, drained 1 (10.75 ounce) can condensed cream of mushroom (or chicken) soup 1 (10.75 ounce) can condensed cream of celery soup 1 1/4 cups milk 1 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon crushed garlic 4 slices processed American cheese 1 1/2 cups crushed potato chips Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in. Preheat oven to 350 degrees F Spray a 2 1/2 quart casserole dish with cooking spray. Mix tuna with cream of soups, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving. Sue

Sounds like the honcho is set on the sandwich (and I'll add my "pass" to it FWIW!) but how about a compromise? Ham salad with cheese and serve the raisin bread on the side. People would have an easier time chewing, the bread would be better accepted by the (read "us") naysayers and those that want it together can make a sandwich if they want. Deviled eggs sound good and I will say I've never been a quiche fan but at a luncheon at the nursing home I was in a while back served a few quiches. The bacon, sausage & cheese one - I went back for seconds on that. I'm also a fan of less fancified especially on fruit. I'd take my applesauce without cinnamon, but then again I prefer mine unsweetened too and I'm sure that would not go over in this group. Mixed fruit cup is extremely refreshing. And the spears of fruit sound great and reasonably budget-friendly. As for the creamy cucumber salad, wasn't that nixed by the "no cuke salad" clause? Good luck. It should be interesting!

Martha, after about an hour, the top post is locked, but you should be able to add comments below the others in the same thread. If you prefer to have a new thread with the new menu in the top post, that's fine, too. I like your new menu a lot (not that I didn't like the first one). It's simple in concept, with the three items, though each is complex in itself. They all seem to complement each other as well, and each component celebrates the beautiful produce of the season. I think your guests will be happy and satisfied.

As another side note, I have served reconstituted dried fruit compote as a dessert with a Greek meal. I topped it with warm vanilla pudding, which I made with milk, but I have also made it with soy milk. The squash gratin comes from a book my late mother gifted me, "Williams and Sonoma Vegetable" cookbook. Sort of a cross between a coffee table picture book and cookbook. It calls for "pumpkin" but I usually use another type of squash and I can rarely find good meaty pumpkins at the store. Hubbard squash would be fantastic in this dish. I think I usually make it with butternut squash though. Delicata would be an interesting experiment. Pumpkin Baked with Tomatoes and Rosemary Bake at 350 so start preheating the oven before assembling the gratin You will need an 11 or 12 inch square pan or a 13x9 inch pan. You could probably use a round pan, but you need at least 3 inches on the side of the pan. 1 baking pumpkin or winter squash, 2 lbs. 4 TBLSP extra virgin olive oil Salt and freshly ground pepper 1 yellow onion chopped 3-5 cloves garlic 2 cans, 12 oz. each, diced tomatoes (not petite diced. Stewed would even work) Pinch of sugar 1-2 tsp. fresh rosemary, minced. Use HALF of that if using dried Peel the squash and slice into 1/2 inch thick slices. Heat 3 TBLSP of the oil in a heavy nonstick pan and in batches, lightly sautee the pumpkin in single layers. Do this in batches to make sure the squash doesn't get mushed and gets evenly browned. Season with salt and pepper and transfer to a platter on hold. Add the rest of the oil to the pan and do the onions, add the garlic in the last minute or so to lightly brown and then the tomatoes. Continue to cook until it forms a thick sauce. Stir in rosemary and remove from the heat. Layer the baking pan with layers of squash topped by tomato sauce. Start with 1/3 of the squash, 1/3 of the sauce and finish with a final layer of sauce. Drizzle lightly with more olive oil. Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife. Should take 35-45 minutes but check after 25 minutes as ovens and squashes and pan sizes may vary. Remove from oven and cool a bit to set. Can serve warm or room temp. Not being vegan, and loving the taste of Parmesan cheese with squash, I would probably sprinkle some of that between the layers too. Some ground walnuts or pine nuts might be interesting, would probably not be bad but I have not tried that particular hack.