Broccoli Cheese Casserole with Orzo
The best broccoli cheese casserole recipe is made with fresh broccoli, an easy cheese sauce, and orzo!
Servings: 4
Ingredients
- 1.5 tablespoons olive oil
- 1 small white onion minced
- 1 teaspoon salt separated
- 3 cloves garlic minced
- 1 cup orzo uncooked
- 2 teaspoons dried chives
- ¼ teaspoon ground black pepper
- 1 cup chicken broth
- ½ cup 2% or whole milk
- 2 teaspoons Franks hot sauce
- 12- oz. broccoli florets chopped into bite size pieces
- 1.5 cups shredded yellow cheddar cheese
Instructions
- Heat a large skillet with sides over medium/high heat and add the olive oil to the skillet. When the olive oil is fragrant, add the onion. Season the onion with ⅛ teaspoon of the salt and saute for 3 minutes.
- Add the garlic to the skillet and sauté for another 1 minute before adding orzo to the skillet. Toss the orzo with the onion and garlic and toast the orzo for 3-4 minutes or until it begins to turn a golden brown. Be sure to move the orzo around with a spatula pretty consistently.
- Next, add the remaining salt, chives, black pepper, broth, milk and hot sauce to the skillet and stir. Bring the liquid to a gentle boil and then turn the heat to low and cover the skillet. Let the orzo simmer for 3-4 minutes.
- Uncover the skillet and add the chopped broccoli. Gently toss the broccoli with the orzo and cover the skillet again. Let the ingredients simmer together for another 3-4 minutes or until most of the liquid is absorbed in the skillet.
- Uncover the skillet and remove it from the heat. Add the cheddar cheese to the skillet and stir the cheese into the orzo until it melts.
- Serve the orzo immediately with freshly cracked pepper and enjoy.
Video
Notes
- We add the broccoli later in the cooking time so it doesn’t get mushy.
- If you still have liquid in the skillet after 6-8 minutes, leave the skillet uncovered for a few minutes so the liquid can cook off a bit.
Nutrition
Calories: 428kcal | Carbohydrates: 41g | Protein: 19g | Fat: 21g | Fiber: 5g | Sugar: 6g