Ranch Tuna "Noodle" Casserole

Craving tuna Casserole? I used green beans for the "noodles" but spiralized zucchini or spaghetti squash are also excellent substitutes! I personally like green beans for this particular recipe. I used a combination of light ranch dressing and sour cream to give it a little zing and to make it creamier. Enjoy!

Ranch Tuna "Noodle" Casserole

14 oz canned tuna, drained (2 Leanest Leans)
1/4 tsp salt (1 Condiment)
1/4 tsp pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1/4 cup regular or light sour cream (4 Condiments)
1/2 cup light Hidden Valley ranch dressing (4 Healthy Fats)
2 cans french style green beans, drained * (7 Greens)
1 cup mushrooms (2 Greens)
1 cup reduced fat cheddar cheese (1 Lean)
3 tbsp parmesan cheese (3 Condiments)

Preheat oven to 350 degrees.
Bring water to a boil in a small sauce pan. Add mushrooms and cook for about 5 minutes or until they are tender. Drain and set aside.
Combine tuna, salt, pepper, garlic powder, sour cream, and ranch dressing until combined.
Stir in green beans and mushrooms. Divide mixture into three medium sized ramekins.
Top each ramekin with 1/3 cup of  cheddar cheese and 1 tbsp parmesan cheese.
Bake for 20 minutes or until cheese has melted.

* You can also use 3 1/2 cups of fresh or frozen green beans. Use this helpful Vegetable Conversion Chart if you would like to weigh your veggies! Don't like mushrooms? Try sweet bell peppers or celery instead!

Makes 3 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments and 2 Healthy Fats (for the leanest lean tuna) per serving

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