Cheesy Sweet COrn and Broccoli Casserole
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 2 large head of broccoli
- 16 ounces penne pasta
- 2 tablespoons butter
- 2 cups frozen corn
- 1 (10 ounce) can cream of mushroom soup
- 1⁄2 lb shredded mozzarella cheese
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon cayenne pepper
Directions
- Preheat oven to 400 degrees. Butter a medium casserole dish.
- Chop heads of broccoli into individual florets.
- In a stock pot, boil 6 cups of water. Add penne pasta and boil for 10 minutes, adding broccoli florets for the last 3 minutes of cooking. Drain water from pot.
- In a medium saucepan, combine butter, garlic salt, cayenne, and corn. Saute on medium heat for 5-7 minutes, or until heated through.
- Add cream of mushroom soup and sauté for additional 5 minutes then remove from heat.
- Add pasta and broccoli mixture to casserole dish, spreading out evenly.
- Pour corn and mushroom soup mixture over the broccoli and pasta mixture and gently mix together so that everything is coated. Top generously with mozzarella cheese.
- Cook 25 minutes, until cheese is bubbly and begins to turn golden brown.
- Allow to cool for 5 minutes before serving.
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