- 8 ounces uncooked penne
- 4 cups diced cooked turkey
- 1 cup frozen peas, thawed
- 3 tablespoons cold salted butter, plus 1 tablespoon melted butter, divided
- 2 (8-oz.) packages sliced fresh cremini mushrooms
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1 tablespoon olive oil
- 4 thyme sprigs
- 2 (10 1/2-oz.) cans cream of mushroom soup
- 1 cup whole milk
- 2 teaspoons minced garlic (from 2 large garlic cloves)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cooking spray
- 1/2 cup panko (Japanese-style breadcrumbs)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1 tablespoon chopped fresh flat-leaf parsley
- Step 1
Preheat oven to 350°F. Cook pasta according to package directions. Drain; rinse with cold water, and drain again. Toss together pasta, turkey, and peas in a large bowl. Set aside.
- Step 2
Melt 3 tablespoons cold butter in a large skillet over medium-high. Add mushrooms, onion, oil, and thyme sprigs; cook, stirring occasionally, until onion is tender and mushrooms are nicely browned, 6 to 7 minutes. Remove and discard thyme sprigs. Stir in soup, milk, garlic, salt, and pepper; cook, stirring constantly, 2 minutes. Pour over pasta mixture in bowl; stir to combine. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray.
- Step 3
Stir together panko, Parmesan, and 1 tablespoon melted butter in a bowl; sprinkle evenly over pasta mixture in dish. Bake in preheated oven until golden brown and bubbly, 25 to 30 minutes. Sprinkle with parsley. Serve immediately.