Ingredients:
8 oz Fettuccine or tagliatelle
1 can condensed mushroom soup
1 small pack cream cheese (I used Philadephia)
1 can sliced mushrooms, drained
1 small carton double cream
65g Butter
1 tsp Garlic Powder
(3/4 cup) approx 75g Parmesan Cheese
50g Mozzarella / Cheddar mix, grated
65g Swiss Cheese (I used pre-sliced Emmental - 2 Slices)
Topping:
1/3 cup seasoned breadcrumbs (I used Commercially produced golden breadcrumbs)
2 tbs butter, melted
1-2 tbs Parmesan
Method:
- Cook pasta according to instructions.
- Meanwhile, in a large pan, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in the other cheeses, cook and stir until melted.
- Drain pasta, add to the sauce, and mix in.
- Transfer to a shallow, greased baking dish. Combine topping ingredients, sprinkle over pasta
- Bake for approx 30 - 40 mins, or until golden and bubbling
Rating: 10/10
This dish is really rich and creamy. Delicious in every way. Perhaps is I made it again, I would add a little milk to the sauce to thin it down a bit. Reheats well in a microwave.
