Preheat oven to 375 degrees F. Lightly grease a 9x13” casserole dish and set aside.
Cook pasta al dente according to package directions, drain and set aside.
Melt butter in a medium saute pan. Add sliced mushrooms and cook for about 5 minutes or until tender.
In a large bowl, add cooked pasta, cooked mushrooms, soup, milk, seasonings, turkey, frozen peas, and ½ cup of the shredded cheese. Stir to combine.
Transfer mixture to prepared casserole dish. Sprinkle with remaining shredded cheese.
To make the topping, melt 2 tablespoons of butter and stir in the bread crumbs. Sprinkle topping in an even layer on the casserole.
Bake in preheated oven for 25 minutes. Turn oven settings to broil and bake for an additional 5 minutes.
Notes
Add Cream of Mushroom: You could also use a can of cream of mushroom soup in place of cream of chicken for extra umami flavor.
Swap Out Veggies: If you aren't not a fan of peas, we could also add your veggies instead. Broccoli or spinach would both be delicious in this casserole.
Egg Noodles: To make Egg Noodle Turkey Casserole, swap the penne pasta for egg noodles.