CHEESY SWEET CORN AND BROCCOLI CASSEROLE
This is recipe from 12 Tomatoes adapted from a Paula Deen recipe. Great veggie dish that kids will love. I have substituted frozen corn over canned corn which is a personal preference. Fresh corn would be wonderful.
Provided by KathyP53
Categories Corn
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 577.4, Fat 17.9, SaturatedFat 8.4, Cholesterol 40.1, Sodium 673.9, Carbohydrate 89.4, Fiber 15, Sugar 4.5, Protein 22.3
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