Cheesy Sweet COrn and Broccoli Casserole

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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