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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 185 (44%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 115.1mg||35 %|
|Sodium 258.7mg||9 %|
|Potassium 171.1mg||5 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 49.7g|
|Protein 10.5g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 425
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