Veggie Tortellini Bake

1 cup light sour cream

3 cups of chicken or vegetable stock

1/3 cup flour

2 tsp oil

1 onion, sliced

3 cups sliced mushrooms

1/2 cup dried dillweed

1/4 tsp pepper

1 lb tortellini, your favorite

2 cups broccoli florets

1/4 cup each grated parmesan cheese and crushed cornflakes (in the picture I had used bread crumbs, but the corn flakes are SO much better)

In a bowl, combine sour cream, 1/2 cup stock, and 2 tbsp of the flour. Whisk together until smooth and then set aside.

Saute the onion and mushrooms in the oil over medium heat until they are browned and cooked through. Stir often. Sprinkle with remaining flour, and cook, stirring, for about a minute longer. Add the remaining stock, dillweed, pepper, and bring to a boil. Reduce the heat and simmer for about 5 minutes, then add in the sour cream mixture, stirring well. Continue to simmer and stir until thickened, for about 5 minutes.

In the meantime, in a large pot of boiling water, cook the tortellini according to package directions. In the last 2 minutes of cooking, add the broccoli florets and cook until tender crisp. Drain well.

Mix the cooked pasta and broccoli with the finished sauce, tossing well. Pour into a shallow casserole dish and top with parmesan and cornflake crumbs.

Bake at 375 F for about 20 minutes, or until hot and bubbly.