Four-Cheese Turkey Pasta Bake
Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too.—Mary Cokenour, Monticello, Utah
Ingredients
- 8 ounces uncooked penne
- 1 small onion, chopped
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 package (8 ounces) cream cheese, softened and cubed
- 1 cup heavy whipping cream
- 1 cup 2% milk
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Swiss cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon coarsely ground pepper
- 2 cups cubed cooked turkey breast
- TOPPING:
- 1/2 cup seasoned bread crumbs
- 3 tablespoons butter, melted
Reviews
Great way to use up leftover turkey after Thanksgiving. It makes a ton of food, though, so you'll be eating it for a while.
This was awesome! Will be making this again.
I served this to guests and received rave reviews and recipe requests. Yumm!
No comment left
the only thing I did differently was instead of using bread crumb topping, I used crushed cornflake topping in place
This recipe was fantastic!