Broccoli and Orzo Casserole

6 servings
Photo by Sandra F.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    tablespoons unsalted butter, plus 1 tablespoon melted and more for

  • greasing dish

  • Kosher salt

  • 1

    cup dry orzo pasta

  • 6

    cups broccoli florets (about 12 ounces)

  • 2

    tablespoons all-purpose flour

  • 1

    small onion, diced (about 1/2 cup)

  • 2

    cloves garlic, minced

  • 2 1/2

    cups whole milk

  • 1 1/2

    cups shredded Havarti

  • 1/4

    cup sour cream

  • 3

    tablespoons grated Parmesan

  • Freshly ground black pepper

  • 1/2

    cup panko bread crumbs

Directions

Bring a large pot of generously salted water to a boil. Add the orzo, stir and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Strain and set aside. Heat a large pot or Dutch oven over medium heat. Add the butter and flour, whisk together and cook for about 1 minute. Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes. Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes. Turn off the heat and add 1 cup of the Havarti, sour cream, 2 tablespoons of the Parmesan, 1 teaspoon salt and pepper to taste. Gently fold in the broccoli and orzo. Transfer the mixture to the buttered casserole dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl. Season with salt and spread evenly over the casserole. Bake until brown and bubbly, about 30 minutes.

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