Dinner / American
Broccoli Cheddar Orzo Casserole
Creamy baked orzo with broccoli, sharp vegetarian cheddar, and a crisp breadcrumb topping for a comforting vegetarian dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 1 cup (200 g) orzo, 1/3 cup (30 g) panko breadcrumbs; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains mustard.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
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 along the base as the orzo simmers; the milk and starch can catch before the centre bubbles.
Stir in the broccoli and 1 1/2 cups vegetarian cheddar. Pour into the baking dish.
Toss the remaining vegetarian 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.
0 of 6 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Use small ditalini instead of orzo, checking its packet time and adding liquid if needed.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Divide the casserole into portions for cooling. Keep any extra breadcrumb topping dry until reheating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
510 kcal · Protein 22 g · Carbohydrates 52 g · Fat 24 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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.
How do I judge when it is done?
Taste a piece of pasta from the middle: it should be tender. If the top browns first, cover loosely and continue until the centre is hot and the pasta cooked.
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