Ingredients
8 ounces uncooked penne1 small onion, chopped2 tablespoons butter4 garlic cloves, minced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 package (8 ounces) cream cheese, softened and cubed1 cup heavy whipping cream1 cup 2% milk1 jar (4-1/2 ounces) sliced mushrooms, drained1/2 cup shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheese1/2 cup shredded Swiss cheese1/4 teaspoon ground nutmeg1/4 teaspoon coarsely ground pepper2 cups cubed cooked turkey breastTOPPING:1/2 cup seasoned bread crumbs3 tablespoons butter, melted
Preparation
Cook penne according to package directions. Preheat oven to 350°.
Meanwhile, in a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through.
Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Bake, covered, 25 minutes. Uncover; until bubbly and golden brown, 10-15 minutes longer.
