This is a family favorite. We often serve it with Brussel Sprouts.
8 oz Sliced Mushrooms
1 – Large Onion Sliced
1 Clove Garlic Minced or 1 tsp Minced Garlic
1/2 tsp Black Pepper
1 lb Ground Beef
1- 10.5 oz Can of Cream of Mushroom Soup
1/2 cup Sour Cream
1 T Parmesan Cheese (Our favorite is Epicurean Specialty Truffle Seasoning with Parmesan & Black Garlic)
8 oz Egg Noodles
Sautee Mushrooms then set aside, Sautee Onions until caramelized then set aside. Brown Ground Beef with garlic and black pepper while cooking egg noodles. Add in mushrooms, onions, cream of mushroom soup, and Sour Cream. Drain noodles and stir into sauce.
We found a recipe for Zucchini Boats that had chicken, nuts, mushrooms and onions bake in zucchini. It was a lot of work and the flavor was good, but as usual we wanted to improve on it. After a couple of tries we landed on the following recipe which has become a family favorite.
2 Boneless Skinless Chicken Breasts Cubed
2 T Olive Oil
2 cups Zucchini Cubed
2 cups Yellow or Crookneck Squash
1 cup Onions Diced
1 cup Mushrooms sliced
1 cup Cherry or Grape Tomatoes cut in half
1 cup Nuts (Walnuts, Pecans)
1-2 cup Crumbled Goat Cheese
In a large cast iron skillet. Grill cubed chicken over medium heat. Remove from a pan. Saute onions until caramelized. Remove from pan and add to chicken. Saute mushrooms. Return chicken and onions to the pan. Stir in zucchini and yellow squash and cook for 5 minutes. Add in nuts and tomatoes. Cook 2 – 3 minutes. Stir in 1 cup Goat Cheese just before serving. Sprinkle with additional Goat Cheese when serving. We enjoy it with Pita Bread.