Looking for a casserole dish to make? Try this Broccoli and Orzo Casserole recipe.
1
package Green Giant Broccoli Steamers
2
cups Cooked Orzo, about 1 cup uncooked
1
Yellow Onion, chopped
3
Garlic cloves, chopped
Olive Oil
Salt
freshly cracked Black Pepper
2
tablespoons Flour
2
cups Chicken Stock
1/4
cup Milk
2 1/2
cups Parmesan Cheese (divided)
1/2
cup Panko Bread Crumbs
3
tablespoons melted Butter
1/2
teaspoon Paprika
1/4
teaspoon Cayenne
1/4
teaspoon Chili Powder
Preheat oven to 375 F. Combine the broccoli and cooked orzo in 9x9 baking dish. Heat a saute pan over medium-high with a few tablespoons of olive oil. Add the onions and cook for 2 to 3 minutes, until translucent. Add the garlic, season with salt and cook until fragrant. Sprinkle with flour and stir to coat onions and garlic. Cook for 1 minute to toast flour. Whisk in the chicken stock and cook for 3 to 4 minutes or until the mixture thickens slightly.Add milk and 2 cups of cheese and stir together. Adjust seasoning to taste. Pour over the broccoli. In a medium bowl, combine the remaining ingredients and stir. Sprinkle over the baking dish. Bake for 30 minutes until bread crumbs are golden. Serve warm. Helpful Tip: Use equal parts flour and oil for the roux. The darker the roux, the richer the flavor. Stir the roux as you go to avoid lumps.
