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Broccoli and Orzo Casserole

PREP TIME
1h 5 min
YIELDS
6 servings

We used one of our favorite creamy cheeses, Havarti, in this comforting casserole. The mild Danish cheese is widely available in different flavors – try dill or caraway for extra punch.

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Ingredients

3
tbsp unsalted butter, plus 1 tbsp melted and more for greasing dish
Kosher salt
1
cup dry orzo pasta
6
cups broccoli florets (about 12 oz)
2
tbsp all-purpose flour
1
small onion, diced (about 1/2 cup)
2
cloves garlic, minced
2 ½
cups whole milk
1 ½
cups shredded Havarti
¼
cup sour cream
3
tbsp grated Parmesan
Freshly ground black pepper
½
cup panko bread crumbs
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Directions

Step 1

Preheat the oven to 375ºF. Butter a 2-quart casserole dish.

Step 2

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.

Step 3

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.

Step 4

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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My rating for Broccoli and Orzo Casserole
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