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Ingredients
- 1-1/3 cups orzo
- 1 large onion, chopped
- 1 cup chopped celery
- 2 tbsp olive oil
- 1 tbsp flour
- 1 16-oz can recipe ready tomatoes, drained
- 1/2 cup chicken broth
- 1 tsp oregano
- 1 2-oz can sliced black olives, drained
- 2 cups shredded mozzarella, divided
- 3/4 tsp salt
Preparation
Step 1
Cook orzo; drain.
Cook onion and celery in oil until tender. Add flour, stirring constantly, till blended.
Add tomatoes, broth and oregano. Simmer 5 minutes. Stir in orzo, olives, and 1 cup cheese and salt.
Put into 1-1/2 quart greased casserole dish. Sprinkle with remaining cheese.
Bake uncovered at 400 for 20 minutes.
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