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Daphne Oz's Broccoli and Orzo Casserole

Broccoli Orzo Casserole Daphne Oz
Broccoli Bake with Parmesan, Panko, and Pasta
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Broccoli and Orzo Casserole Recipe: Shaped like a grain of rice, orzo is actually a short-cut pasta that works in soups, casseroles, or on its own.
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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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 package Green Giant Broccoli Steamers
    2 cups Cooked Orzo (about 1 cup uncooked)
    Preheat oven to 375 F. Combine the broccoli and cooked orzo in 9x9 baking dish.
  • 2
    Olive Oil
    1 Yellow Onion (chopped)
    3 Garlic cloves (chopped)
    Salt
    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.
  • 3
    2 tablespoons Flour
    2 cups Chicken Stock
    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.
  • 4
    1/4 cup Milk
    2 1/2 cups Parmesan Cheese (divided)
    freshly cracked Black Pepper
    Add milk and 2 cups of cheese and stir together. Adjust seasoning to taste. Pour over the broccoli.
  • 5
    1/2 cup Panko Bread Crumbs
    3 tablespoons melted Butter
    1/2 teaspoon Paprika
    1/4 teaspoon Cayenne
    1/4 teaspoon Chili Powder
    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:
    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.
 
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