WEEKDAYS 1e|12c|p

Daphne Oz's Broccoli and Orzo Casserole

Daphne Oz
Servings: 8
30 to 60 min

Broccoli Bake with Parmesan, Panko, and Pasta

  • Ingredients
  • step-by-step directions
Daphne Oz's Broccoli and Orzo Casserole
  • 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.


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