While it did not win, it is being featured as a Runner Up recipe in Taste of Home's November 2011 issue; their photo is on page 71 while the recipe is on page 72. This recipe is a good example of comfort food and is versatile as it can feature not just poultry, but beef or seafood as well.
Four Cheese Turkey Pasta Bake
(Runner Up Recipe, Taste of Home November 2011 issue, page 72.)
4 Tbsp butter
1 small onion diced
1 Tbsp minced garlic
1 (10 ¾ oz) can cream of mushroom soup
1 (4 oz) can or jar sliced mushrooms cut mushrooms in half
1 (8 oz) package cream cheese
½ cup each of shredded parmesan mozzarella and Swiss cheese
1 cup each heavy whipping cream and warmed milk
¼ tsp each ground black pepper and nutmeg
2 cups cooked turkey breast ( ½” cubes)
½ lb cooked penne ziti or small rigatoni
½ cup Italian seasoned dried bread crumbs
3 Tbsp melted butter
Preheat oven to 350F. Spray a 2 qt casserole dish with nonstick spray.
In a small skillet, on medium heat, sauté onion in butter till softened; add garlic and cook for 5 minutes more.
In a large bowl, mix together thoroughly the soup, mushrooms, all cheeses, cream, milk, black pepper, nutmeg, turkey, pasta and the onion-garlic mix. Spread evenly into the casserole dish.
In a small bowl, mix together bread crumbs and butter completely; spread over the mixture in casserole dish.
Bake for 30 minutes, covered with aluminum foil. Uncover and bake for additional 15 minutes, or until topping is golden brown.
Makes 8 servings.