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Ingredients

  • 2 tablespoons Epicurean Garlic Extra Virgin Olive Oil
  • 1 medium, yellow onion - chopped
  • 1 small can, sliced button mushrooms or 1/2 pound fresh mushrooms
  • 2 cloves, garlic - minced
  • 2 tablespoons, fresh thyme
  • 1 can, cream of mushroom soup
  • 1/2 cup, Epicurean White Balsamic Vinegar
  • 1 cup, sour cream
  • 1 pound, turkey or chicken - shredded
  • 1/2 cup, breadcrumbs
  • 1/2 cup, Parmesan cheese - shredded
  • 1 pound, Epicurean Pasta - cooked and drained
  • salt and pepper to taste

Method

  1. Heat Epicurean Garlic Extra Virgin Olive Oil over medium heat
  2. Add onions and mushroom saute until onions and mushrooms are browned
  3. Add garlic and continue cooking for 30 seconds
  4. Add Epicurean White Balsamic Vinegar and reduce to half
  5. Add mushroom soup, thyme and sour cream, heat until bubbling
  6. Season to taste
  7. Fold in pasta and meat
  8. Spoon mixture into buttered 9X13 inch baking pan
  9. Sprinkle with breadcrumbs and Parmesan cheese
  10. Bake in 350 degree preheated oven until bubbling and a top crust has formed, 20 to 30 minutes
Serves: 8







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm