Daphne Oz's Broccoli and Orzo Casserole

By Venzie

Helpful Tip:
1. 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.

Ingredients

• 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

Preparation

Step 1

Preheat oven to 375 F. Combine the broccoli and cooked orzo in 9x9 baking dish. servings 8

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.