• 12 ounces penne pasta
• 2 tablespoons unsalted butter, plus more for greasing
• 1 pound sliced cremini mushrooms
• 4 sprigs fresh thyme
• 2 cups homemade Cream of Mushroom Soup (recipe link in intro)
• 1 1/2 cups shredded Gruyère, Fontina, or white cheddar cheese

1. Cook the pasta in a large pot of boiling salted water to al dente according to package directions. Drain and return to the pot.
2. Preheat the oven to 375°F. Grease a 1 1/2-quart baking dish generously with butter.
3. In a frying pan, melt the butter. Saute the mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender. Remove the thyme stems.
4. Add the mushrooms, soup, and 1 cup cheese to the cooked pasta. Stir to combine and transfer to the prepared baking dish. Sprinkle evenly with the remaining cheese. Bake until bubbly and golden, about 30 minutes.

https://www.chowhound.com/recipes/creamy-mushroom-pasta-bake-31528