Sunday, July 5, 2015

Broccoli And Sweet Corn Pasta Bake

Want to try something different with your veggies? take a peek at this...mmmm
Broccoli And Sweet Corn Pasta Bake
(serves 5)
2 large heads of broccoli
16 ounces of penne pasta
2 tablespoons butter
1 8 ounce can of sweet corn
1 10 ounce can cream of mushroom soup
1/2 pound shredded mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

Preheat the oven to 350° F and grease a 4 X 12 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. Sauté on medium heat for 5 minutes.
Add cream of mushroom soup and sauté 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.
Recipe adapted from Paula Deen
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