Cheesy Sweet Corn And Broccoli Casserole - cooking recipe

Ingredients

2 large head of broccoli
16 ounces penne pasta
2 tablespoons butter
2 cups frozen corn
1 (10 ounce) can cream of mushroom soup
1/2 lb shredded mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

Preparation

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 saute 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.