Creamy Mushroom Pasta Bake Recipe
- 12 ounces penne pasta
- 2 tablespoons unsalted butter, plus more for greasing
- 1 pound sliced cremini mushrooms
- 4 sprigs fresh thyme
- 2 cups homemade Cream of Mushroom Soup (recipe link in intro)
- 1 1/2 cups shredded Gruyere, Fontina, or white cheddar cheese
- Cook the pasta in a large pot of boiling salted water to al dente according to package directions.
- Drain and return to the pot.
- Preheat the oven to 375 degrees F. Grease a 1 1/2-quart baking dish generously with butter.
- In a frying pan, melt the butter.
- Saute the mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender.
- Remove the thyme stems.
- Add the mushrooms, soup, and 1 cup cheese to the cooked pasta.
- Stir to combine and transfer to the prepared baking dish.
- Sprinkle evenly with the remaining cheese.
- Bake until bubbly and golden, about 30 minutes.
penne pasta, unsalted butter, cremini mushrooms, thyme, homemade cream, gruyere
Taken from www.chowhound.com/recipes/creamy-mushroom-pasta-bake-31528 (may not work)