Description
A comforting and cheesy one skillet broccoli cheddar orzo bake, blending tender orzo pasta with sautéed mushrooms, onions, fresh thyme, and broccoli florets in a creamy cheddar cheese sauce. This easy-to-make casserole is finished with a golden melted cheese topping and fresh herbs, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Vegetables and Herbs
- 1 yellow onion, chopped
- 1 cup roughly chopped mushrooms
- 3 cups broccoli florets, roughly chopped
- 2 tablespoons fresh thyme leaves, plus more for topping
- fresh basil, for serving
Pantry and Dairy
- 1 tablespoon extra virgin olive oil
- kosher salt and black pepper
- 2 tablespoons salted butter
- 1 pound dry orzo pasta (use gluten free, if needed)
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 bay leaf
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- zest of 1/2 a lemon
- 1/2 cup whole milk or canned coconut milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated asiago or manchego cheese
Instructions
- Preheat oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the orzo casserole later.
- Sauté aromatics and mushrooms: Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook for about 5 minutes until fragrant. Stir in the mushrooms, season with salt and black pepper, and cook until softened for 2 to 3 minutes.
- Add orzo and vegetables: Stir in the butter, orzo, broccoli florets, and fresh thyme leaves. Continue to cook and stir until the orzo is golden and toasted, about 5 minutes.
- Simmer orzo with liquids and seasonings: Pour in the dry white wine, vegetable broth, bay leaf, garlic powder, cayenne pepper, and add a large pinch of salt and pepper. Simmer the mixture for 8 to 10 minutes, stirring frequently, until the orzo is al dente and most of the liquid is absorbed.
- Add dairy and zest: Remove the bay leaf and stir in the lemon zest, milk, and half a cup of shredded sharp cheddar cheese for creaminess.
- Prepare for baking: If needed, transfer the orzo mixture to an oven-safe casserole dish. Scatter the remaining cheddar cheese and grated asiago or manchego cheese evenly over the top.
- Bake and broil: Place the casserole in the preheated oven and bake for 10 to 15 minutes until the cheese is melted and bubbly. Then switch the oven to broil and broil for 1 to 2 minutes until the cheese on top becomes golden and crispy.
- Serve: Remove from the oven and serve warm garnished with fresh thyme and basil leaves for added flavor and presentation.
Notes
- To Make Ahead: Prepare the casserole up to step 6, let cool, cover, and refrigerate for up to 2 days. Before baking, bring to room temperature while the oven preheats, then bake as directed.
- To Freeze: Prepare through step 6, cool, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2 to 3 hours before baking as directed.
- Gluten Free Orzo: DeLallo brand gluten free orzo is a reliable option to keep this recipe gluten free.
- Adjust cayenne pepper according to your spice tolerance for mild to moderate heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
