2 Tbsp butter

500g Denny Brown Mushrooms, sliced

4 cloves garlic, finely grated

300g swiss chard, cleaned and roughly chopped

2 x tins Denny Cream of Mushroom Soup

500g pasta, short-cut (fusilli, penne, rigatoni etc)

¼ cup fresh oregano leaves

1 cup mozzarella cheese, grated

¼ cup Parmesan cheese, grated

Salt and pepper, to taste

Olive oil


- Preheat oven to 180ºC.

- Cook pasta according to package instructions until al dente. Drain and return to the pot. Drizzle with a little olive oil and mix to keep the pasta from sticking together.

- Using a large oven proof pan- melt butter and cook mushrooms until golden brown.

Add the garlic and swiss chard and cook for a few minutes. Season well.

- Pour in 2 tins of Denny Cream of Mushroom Soup and bring to a simmer.

- Remove from the heat and fold in herbs and pasta. Season.

- Scatter the top with grated mozzarella and Parmesan.

- Bake for 15-20 minutes or until golden brown and crisp on top. Serve.

Prep time: 15 minutes

Cook time: 25 minutes

Serves 6

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