Ingredients
1 pound lean ground beef
12 ounces sliced mushrooms
1/2 cup diced red onion
1 tablespoon olive oil
1/2 teaspoon Worcestershire
8 ounces (pre-cooked) whole wheat pasta
1 bag of Hanover Gold Line frozen broccoli
4-6 ounces grated Cabot extra-sharp white cheddar cheese
6 ounces of plain Chobani Greek Yogurt
1 teaspoon dried parsley
salt and pepper to taste
Preparation
Steam broccoli, drain, and set aside. Heat olive oil in a large skillet over medium heat. Saute onions until soft; add mushrooms and cook 5 minutes. Add the ground beef and cook until well browned and until most of the liquid is cooked off. Add Worcestershire. Add grated cheddar slowly; when cheddar is mostly melted, add Greek yogurt and steamed broccoli. Continue stirring until well-mixed. Add parsley, salt and pepper and stir thoroughly; serve hot.
