Best 3 Broccoli And Orzo Casserole Recipes

Indulge in a culinary delight with our exquisite Broccoli and Orzo Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features tender broccoli florets, perfectly cooked orzo pasta, a creamy and flavorful sauce, and a golden-brown cheese crust. Each bite offers a delightful symphony of flavors, from the slightly bitter notes of broccoli to the nutty undertones of orzo, all enveloped in a rich and velvety sauce. This versatile casserole is not only a feast for the senses but also a breeze to prepare, making it an ideal choice for busy weeknight dinners or special gatherings. Additionally, we've included a collection of equally enticing recipes, such as the savory Baked Orzo with Sausage and Vegetables, the hearty One-Pot Orzo with Chicken and Spinach, and the delectable Orzo Salad with Roasted Vegetables. These culinary creations offer a range of flavors and ingredients to suit every palate, ensuring that you'll find a recipe that becomes a staple in your kitchen.

Here are our top 3 tried and tested recipes!

BROCCOLI AND ORZO CASSEROLE

Broccoli and Orzo Casserole image

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.

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter, plus 1 tablespoon melted and more for greasing dish
Kosher salt
1 cup dry orzo pasta
6 cups broccoli florets (about 12 ounces)
2 tablespoons all-purpose flour
1 small onion, diced (about 1/2 cup)
2 cloves garlic, minced
2 1/2 cups whole milk
1 1/2 cups shredded Havarti
1/4 cup sour cream
3 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup panko bread crumbs

Steps:

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

HAM, BROCCOLI AND ORZO CASSEROLE

Ham, Broccoli and Orzo Casserole image

A kid-pleaser and the perfect comfort food, this gooey orzo casserole is a complete meal in one. For an extra homey touch, I make mine in my favorite hand-me-down casserole dish from my Grandma Laverne. -Heather Arndt Anderson, Portland, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 cups chicken stock
2 cups uncooked orzo pasta
3 tablespoons butter
1/4 cup all-purpose flour
2 cups 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded sharp cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
2 cups chopped fresh broccoli
2 cups chopped fresh kale
1 cup french-fried onions

Steps:

Preheat oven to 350°. In a large saucepan, bring stock to a boil; stir in orzo. Cook, uncovered, until orzo is al dente and broth is absorbed, 8-10 minutes ., Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 4-5 minutes. Gradually whisk in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 1-1/2 cups cheese; cook until cheese is melted., Add orzo, ham, broccoli and kale. Transfer to a greased 13x9-in. baking dish; sprinkle with onions and remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts : Calories 637 calories, Fat 27g fat (14g saturated fat), Cholesterol 80mg cholesterol, Sodium 1386mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 3g fiber), Protein 32g protein.

BROCCOLI AND ORZO CASSEROLE RECIPE - (4.2/5)

Broccoli and Orzo Casserole Recipe - (4.2/5) image

Provided by á-3209

Number Of Ingredients 16

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

Steps:

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. Helpful Tip: 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.

Tips:

For a vegetarian version of the casserole, omit the bacon and use vegetable broth instead of chicken broth.
To make the casserole ahead of time, assemble it according to the recipe and then bake it for 20 minutes. Let it cool completely, then cover and refrigerate for up to 3 days. When you're ready to serve, preheat the oven to 350°F and bake the casserole for 30-35 minutes, or until it's heated through.
To freeze the casserole, assemble it according to the recipe and then bake it for 20 minutes. Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. When you're ready to serve, thaw the casserole overnight in the refrigerator and then bake it at 350°F for 30-35 minutes, or until it's heated through.
If you don't have orzo, you can use another small pasta, such as ditalini or penne.
You can also add other vegetables to the casserole, such as chopped carrots, celery, or zucchini.
To make the casserole more cheesy, add an extra 1/2 cup of shredded cheddar cheese.

Conclusion:

Broccoli and orzo casserole is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover broccoli. The casserole is packed with flavor, thanks to the broccoli, orzo, bacon, and cheese. It's also a good source of protein and fiber. Whether you're a fan of broccoli or not, you're sure to enjoy this casserole.