This one skillet meal is a nutritious blend of beef and mushrooms that is perfect for speedy weeknight meals.
½ lb (250 g) lean ground beef
8 oz (250 g) fresh button mushrooms
1 tbsp (15 mL) canola oil
1 onion, chopped
½ cup (125 mL) sharp cheddar cheese
½ tsp (2 mL) each salt & pepper
2 tbsp (30 mL) all-purpose flour
3 cups (750 mL) low-sodium chicken broth
6 cups extra broad egg noodles
1 cup (250 mL) peas
2 tbsp (30 mL) finely chopped parsley or chives
½ tsp (2 mL) dried thyme leaves
½ tsp (2 mL) dried oregano leaves
½ tsp (2 mL) ground mustard
¼ tsp (1 mL) minced garlic
¼ tsp (1 mL) minced onion
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
Heat the oil in a large, non-stick skillet set over medium-high heat. Add the onion and cook for 3 minutes or until softened. Add the mushrooms, ground beef, seasoning blend, salt and pepper. Cook, stirring often for 5 minutes.
Sprinkle the flour over the skillet; stir for 1 minute. Pour in the broth and bring to a boil. Stir in the noodles. Cook, covered, for 7 minutes.
Stir in the cheese spread and peas. Cook, stirring often, for 5 minutes or until the noodles are tender and the sauce is thickened. Stir in the parsley. Serve immediately.
Keywords: Ground Beef, Blend & Extend, Kid-Friendly