This creamy mushroom penne bake is the kind of simple, no-fuss supper that has shown up on Midwestern church potluck tables and kitchen counters for generations, even if everyone gives it a slightly different name. It leans on pantry staples—uncooked penne, canned cream of mushroom soup, and just three more everyday ingredients—to make a cozy, stick-to-your-ribs casserole with hardly any prep. Everything gets layered right into the baking dish, then the oven does the work, turning those humble layers into a bubbling, creamy dinner that has a way of disappearing fast once it hits the table.
Serve this creamy mushroom penne bake with a simple green salad dressed in something tangy to cut through the richness, or a side of steamed green beans or peas. Warm dinner rolls or buttered garlic toast are wonderful for scooping up the extra sauce around the edges of the dish. A dish of sliced fresh tomatoes in summer, or some pickled beets in the colder months, adds a nice bright contrast alongside this comforting, old-fashioned casserole.
5-Ingredient Creamy Mushroom Penne BakeServings: 6
Ingredients
12 oz uncooked penne pasta
2 cans (10.5 oz each) condensed cream of mushroom soup
2 cups milk (whole or 2%)
2 cups shredded mozzarella cheese, divided
1 cup sliced mushrooms (fresh or well-drained canned)
Cooking spray or butter, for greasing the baking dish
Salt and black pepper, to taste
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter so the pasta and cheese don’t stick.
Spread the uncooked penne evenly over the bottom of the prepared baking dish, making sure it’s in a fairly even layer so it cooks uniformly.
Scatter the sliced mushrooms evenly over the dry penne, tucking some down into the pasta so you get a bit of mushroom in every scoop.
In a medium bowl or large measuring cup, whisk together the condensed cream of mushroom soup and the milk until smooth and pourable. Season the mixture with a good pinch of salt and black pepper, keeping in mind the soup and cheese already have some salt.
Slowly pour about half of the soup-and-milk mixture over the penne and mushrooms, moving the bowl around so it seeps down into the pasta. Use the back of a spoon to gently nudge the pasta so the liquid can trickle between the pieces.
Sprinkle 1 cup of the shredded mozzarella cheese evenly over this first layer of soup-covered pasta. This helps the casserole hold together and gives you those nice cheesy pockets in the middle.
Pour the remaining soup-and-milk mixture evenly over the top, again making sure it reaches the corners and edges. If any penne pieces are sticking up dry, press them gently down so they’re mostly submerged in the liquid.
Top the casserole with the remaining 1 cup of shredded mozzarella, spreading it out to cover as much of the surface as you can for a nicely browned, cheesy crust.
Cover the baking dish tightly with aluminum foil to trap in steam, which will help the uncooked penne soften and cook through in the oven.
Bake, covered, in the preheated oven for 35 to 40 minutes, until the pasta is tender when you poke it with a fork and the sauce is bubbling around the edges.
Carefully remove the foil, then return the dish to the oven and bake uncovered for another 10 to 15 minutes, or until the top is lightly browned and the cheese is melted and a bit golden in spots.
Let the casserole rest on the counter for about 10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions. Taste and add a little extra salt and pepper at the table if needed.
Variations & Tips
For extra heartiness, you can add 1 to 2 cups of cooked, cubed chicken, diced ham, or browned and drained ground beef, layering it over the uncooked penne along with the mushrooms before you pour on the soup mixture. If you enjoy a little color and sweetness, scatter in a cup of frozen peas or mixed vegetables (no need to thaw) as you layer the pasta. A handful of grated Parmesan or a sprinkling of dried Italian seasoning on top of the mozzarella gives a more pronounced savory flavor. If you prefer a bit more sauce, add an extra 1/2 cup of milk to the soup mixture so the pasta bakes up looser and creamier. For a crunchy topping, mix 1/2 cup of breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese for the last 10 to 15 minutes of baking. Food safety tips: If you add any meat, make sure it is fully cooked before layering it into the casserole, and avoid using leftover meat that has been at room temperature for more than 2 hours. Always check that the center of the bake is piping hot and bubbling before serving. Refrigerate leftovers within 2 hours, store them tightly covered, and reheat thoroughly in the oven or microwave until steaming hot before eating.
