Explore this recipe
Required Equipment
- Large skillet
- 9x13-inch baking dish
- Mixing bowl
Utilized Devices
Cooking Techniques
- simmering
- baking
- sauteing
Ingredients
- 200 gOrzo
- 480 mlVegetable broth
- 480 mlWhole milk
- 28 gUnsalted butter
- 120 gYellow onion — diced
- 6 gGarlic — minced
- 300 gBroccoli florets — chopped
- 6 gKosher salt
- 1 gFreshly ground black pepper
- 1 gDijon mustard
- 200 gShredded sharp cheddar — divided
- 30 gPanko breadcrumbs
- 15 mlOlive oil
Instructions
Heat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
Melt the butter in a large skillet over medium heat. Add the onion and cook until soft, 4 minutes. Stir in the garlic for 30 seconds.
Add the orzo, broth, milk, salt, pepper, and Dijon. Bring to a simmer and cook for 5 minutes.
Stir in the broccoli and 1 1/2 cups cheddar. Pour into the baking dish.
Toss the remaining cheddar with the panko and olive oil, then sprinkle over the casserole.
Bake until bubbly and golden, 20 to 22 minutes. Rest 5 minutes before serving.
Chef Tips
- ⭐Cut the broccoli into small florets so it cooks through in the oven.
- ⭐Let the casserole rest so the sauce thickens before serving.
- ⭐Swap in cauliflower florets for a different veggie twist.
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Nutritional Highlights
- ✓Broccoli adds fiber and vitamin C
- ✓Comforting baked pasta dish
- ✓Great make-ahead family dinner
Dietary Notes
Compliant With
Allergens
- Contains gluten (orzo, breadcrumbs)
- Contains dairy (milk, cheddar, butter)
- Contains eggs (panko)
FAQ
Can I prep this ahead?
Yes—assemble up to 1 day ahead and bake for 5 extra minutes.
What can I use instead of orzo?
Small pasta shapes like ditalini work well; adjust the simmer time as needed.
Nutrition
| Calories | 510 |
| Protein | 22 g |
| Carbs | 52 g |
| Fat | 24 g |