Broccoli and Orzo Casserole

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.
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 6 servings
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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

Directions

  1. Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish.
  2. 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.
  3. 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.
  4. 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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