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Cheesy Sweet COrn and Broccoli Casserole

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“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.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Butter a medium casserole dish.
  2. Chop heads of broccoli into individual florets.
  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. In a medium saucepan, combine butter, garlic salt, cayenne, and corn. Saute on medium heat for 5-7 minutes, or until heated through.
  5. Add cream of mushroom soup and sauté for additional 5 minutes then remove from heat.
  6. Add pasta and broccoli mixture to casserole dish, spreading out evenly.
  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. Cook 25 minutes, until cheese is bubbly and begins to turn golden brown.
  9. Allow to cool for 5 minutes before serving.

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