Broccoli and Orzo Casserole
Recipe courtesy of Food Network Kitchens
Recipe courtesy Food Network Kitchens
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.]
- 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
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.
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