Ingredients

The following ingredients have 5 Servings
  • 2 large heads of broccoli
  • 16 oz. penne pasta
  • 2 tablespoons butter
  • 1 (8 oz.) can sweet corn
  • 1 (10 oz.) can cream mushroom soup
  • 1/2 pound shredded mozzarella cheese
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper

Instruction

  • Preheat the oven to 350° F and grease a 9x13-inch casserole dish.
  • Begin by chopping your heads of broccoli into individual florets.
  • In a stock pot, boil 6 cups of water. Add your penne pasta and boil for 10 minutes, adding in your broccoli for the last 3 minutes of cooking. Drain water from the pot.
  • In a medium saucepan, combine butter, garlic salt, cayenne, and sweet corn. Saute on medium heat for 5 minutes.
  • Add cream of mushroom soup and saute for an additional 5 minutes then remove from heat.
  • Add pasta and broccoli to your casserole dish, making sure to spread them out evenly.
  • Pour the corn and mushroom mixture over the broccoli and pasta and mix them together so everything is coated. Top generously with the mozzarella.
  • Cook for 20-22 minutes, until cheese is bubbly and begins to turn golden.
  • Let cool 5 minutes before serving.