Best 4 Fall Vegetable And Orzo Casserole Recipes

Fall vegetable and orzo casserole is a hearty and comforting dish that is perfect for a weeknight meal or a special occasion. It is made with a variety of fall vegetables, such as butternut squash, sweet potatoes, and Brussels sprouts, and is topped with a creamy orzo sauce. The casserole is also a great way to use up any leftover vegetables you may have on hand. In addition to the fall vegetable and orzo casserole, the article also includes recipes for a roasted butternut squash soup, a sweet potato and black bean enchilada casserole, and a Brussels sprout and bacon salad. These recipes are all easy to make and are perfect for a fall meal. They are also all packed with flavor and nutrients, making them a healthy and delicious choice for your family.

Let's cook with our recipes!

ORZO WITH ROASTED VEGETABLES

Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

VEGETABLE ORZO

Vegetable Orzo image

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Provided by AMULHERN

Categories Side Dish Vegetables Squash Summer Squash

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup orzo pasta
2 tablespoons extra virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced

Steps:

Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g

ROASTED VEGETABLE ORZO

Roasted Vegetable Orzo image

This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!

Provided by Michelle

Categories Side Dish Vegetables Squash Zucchini

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 zucchini, sliced
1 summer squash, sliced
1 red onion, cut into chunks
1 pound asparagus, cut into 1-inch pieces
1 pound portobello mushrooms, thickly sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 pinch white sugar
salt and black pepper to taste
4 cubes chicken bouillon
¼ cup dry white wine
1 (16 ounce) package orzo pasta
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
Roast vegetables until tender, 20 to 25 minutes.
Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g

ORZO VEGETABLE CASSEROLE WITH CRUMB TOPPING

Orzo Vegetable Casserole With Crumb Topping image

This is an easy casserole to put together. It may be a complete meal or serve it with your favorite meat. I use canned chunky Italian tomatoes that already have basil, oregano & garlic in them. If you use this type of canned tomato omit the basil, oregano and cut the garlic back to 3 cloves. Salting the eggplant does not make the recipe salty it simply removes moisture from the eggplant- most of the the salt flows out with the moisture.

Provided by Bergy

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup orzo pasta, cooked according to package instructions
1 (14 ounce) can chunky tomatoes
2 teaspoons fresh basil, finely chopped
2 teaspoons fresh oregano, finely chopped
4 garlic cloves, finely chopped
1 green bell pepper, chopped
1 medium eggplant, peeled if thick skinned
4 tablespoons coarse salt
1/2 lb green beans, frenched (sliced diagonally)
1 medium onion, chopped
salt and pepper
2 tablespoons fresh parsley, chopped
3 slices white bread, crusts removed
3 tablespoons butter or 3 tablespoons margarine
4 tablespoons parmesan cheese, grated

Steps:

Cook the orzo according to package instructions, cool.
Slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. Pat dry with fresh paper towels, set aside.
In a lightly greased 9 x 13 x 3" casserole dish.
Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
Pour into the casserole dish top with eggplant slices.
Place in 375F oven uncovered for 45 minutes.
Meanwhile break the crustless bread slices into crumbs.
Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
Remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.

Nutrition Facts : Calories 397.7, Fat 12.1, SaturatedFat 6.8, Cholesterol 27.3, Sodium 7258.6, Carbohydrate 62.7, Fiber 11, Sugar 10.2, Protein 13.1

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of the recipe.
Use fresh vegetables: Fresh vegetables will give your casserole the best flavor and texture. If you can, buy them from a local farmers market or farm stand.
Don't overcook the vegetables: Overcooked vegetables will be mushy and bland. Cook them just until they are tender-crisp.
Use a good-quality broth: The broth you use will make a big difference in the flavor of your casserole. Use a broth that is flavorful and has a rich color.
Season to taste: Don't be afraid to add more salt, pepper, or other seasonings to your casserole. Taste it as you go and adjust the seasonings as needed.

Conclusion:

Fall vegetable and orzo casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with fresh vegetables, hearty orzo pasta, and a creamy sauce. This casserole is also a great way to use up any leftover vegetables you have in your fridge. So next time you're looking for a quick and easy meal, give this fall vegetable and orzo casserole a try. You won't be disappointed!