Sour Cream Beef with Noodles and Cheddar Cheese

We love a one-dish meal. Okay, maybe it’s technically a two-pot meal if you have to cook pasta separately, but if you think ahead, you’ll save some pasta from another night so you have 2 cups of noodles to stir into this dish. We like the egg noodles because all the sauce clings to the wide surface, but use your favorite pasta … or whatever you’ve got already in the fridge!
Prep time: 15 minutes
Cook time: 20 minutes (add about 7 minutes if you have to cook pasta)
Serves: 4

1 teaspoon vegetable oil
2/3 cup chopped onion
1 clove garlic, minced
1 bay leaf
1 pound Meyer Ground Beef
10 ounces white mushrooms, thinly sliced
1 cup cooked, chopped broccoli
2 tablespoons flour
1/2 cup beef stock
1/2 cup skim milk
2 cups cooked noodles
1/4 cup sour cream
1 tablespoon hot sauce (try sriracha)
3 ounces grated cheddar cheese
1 scallion, thinly sliced for garnish

1. Heat oven to 425. In large, oven-proof skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring, about 1 minute. Add bay leaf and beef. Saute until beef is no longer pink.
2. Add mushrooms directly to skillet and cook until all liquid has evaporated. Stir in broccoli. Sprinkle flour over all and stir to coat. Cook about 3 minutes. Add beef stock and deglaze pan, scraping up any browned bits. Add milk and stir well—you should have a bit of a creamy gravy at this point.
3. Stir in noodles, sour cream and hot sauce. Level surface of the mixture and sprinkle grated cheese over all. Place skillet in oven and let cheese melt, about 5 minutes. Remove from oven, sprinkle with sliced green onion and serve immediately.

Nutrition information per serving (about 1 1/2 cups of the mixture):
Calories 328; Calories from Fat 110 (33% from Fat); Fat 13g; Cholesterol 61mg; Sodium 338mg; Carbohydrate 36g; Fiber 4g; Protein 20g; Vitamin A 20%; Vitamin C 54%; Calcium 26%; Iron 19%