Name: Quick Tuna Casserole
Ingredients: 1 pk (8-oz) noodles; cooked; 1 cn (9.25-oz) tuna; 1 cn (10-oz) cream of chicken soup; 1 Soup can milk; 1 c Grated American cheese

Are you finding your core identity in Christ? 1. Am I a Christian redeemed by Jesus Christ who is my Lord and Savior? 2. Am I finding my worth in external circumstances or God’s truth? 3. Have I given control of my life to God or someone else I am trying to impress? 4. Do I allow the words of others to sink deeper into my heart more than the words of God? 5. Is my identity rooted in the worship of idols or is it rooted in the worship of Christ? We become what we worship. In whose image am I growing more? 6. Is God’s opinion the highest standard and the only verdict that ultimately matters to me? 7. Is my self-image shaped by the media, experiences, feelings, relationships or culture? Or do I understand who I really am in Christ based on God’s promises from His Word? 8. Is it my desire to tell others about Christ increasingly because the more I understand who I am in Christ, the more delight I have to make known who He is through my words and actions? 9. Have I discovered God’s identity for me? Is it now a committed choice? 10. Am I continually examining where I am defining my true identity? If it is not in Scripture am I repenting? “And do not be conformed to this world, but be transformed by the renewing of your mind, so that you may prove what the will of God is, that which is good and acceptable and perfect” (Rom. 12:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy	American	Seafood	4	Servings

INGREDIENTS

1	pk	(8-oz) noodles; cooked
1	cn	(9.25-oz) tuna
1	cn	(10-oz) cream of chicken soup
1		Soup can milk
1	c	Grated American cheese

INSTRUCTIONS

Place noodles in casserole. Mix tuna, milk, soup and cheese; pour over
noodles. Bake at 350 for 30-40 minutes. Variations: 1.  Add 1 cup diced
celery, 1 cup diced onion, parsley, pimineto and 1 4-oz can mushrooms,
drained. Top with cracker crumbs instead of cheese.  (MRS W.E. Beard, Jr.,
Clarendon, AR)
2.  Add 1 14-1/2 oz can cut asparagus. (MRS Watt McKinney (Daisy), Marvell,
AR
3.  Add 1 cup chopped celery, 1/3 cup chopped onion, 1/4 cup chopped bell
pepper, 2 tablespoons chopped pimiento and 1/2 cup salad dressing. (MRS
Maggie McCarty, Marvell, AR)
MRS WAYNE HINDSLEY (SYLVIA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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