1 (14 ounce) can garlic and thyme potatoes, drained
1 (8 ounce) can sliced mushrooms, drained
2 (5 ounce) cans tomato sauce
1 (10.75 ounce) can condensed cream of chicken soup
2 cups milk
1/2 cup sliced mushrooms
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) package cream of mushroom soup
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add butter, salt, white sugar and 1 tablespoon of the garlic and thyme potatoes, heated through; stir other 1 tablespoon of potatoes into tomato sauce and mixed in the cream of chicken soup and cream cheese in large bowl. Mix thoroughly.
Fold mixture into baked dish. Cover pan with baked sheet of foil, remove and turn bread out onto the bottom and slightly puff edges to secure. COVER the edges with foil to keep foil from poking holes in side of dish.
Bake 65 minutes or until bubbly; reduce temperature to 425 degrees F (220 degrees C), brown at 300 degrees F (150 degrees C). Sprinkle with crushed cheese when cool.