Cheesy Sweet Corn And Broccoli Casserole

1. 1

   Preheat oven to 400 degrees. Butter a medium casserole dish.

2. 2

   Chop heads of broccoli into individual florets.

3. 3

   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.

4. 4

   In a medium saucepan, combine butter, garlic salt, cayenne, and corn. Saute on medium heat for 5-7 minutes, or until heated through.

5. 5

   Add cream of mushroom soup and saute for additional 5 minutes then remove from heat.

6. 6

   Add pasta and broccoli mixture to casserole dish, spreading out evenly.

7. 7

   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.

8. 8

   Cook 25 minutes, until cheese is bubbly and begins to turn golden brown.

9. 9

   Allow to cool for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.