Cheesy Broccoli Orzo Casserole
Ingredients
-
1 ½
cups
orzo
-
2
small crowns
broccoli florets
-
2
tablespoons
unsalted butter
-
1
medium
shallot
-
3
cloves
garlic
-
¼
teaspoon
kosher salt
-
2
tablespoons
all-purpose flour
-
1 ½
cups
half-and-half
-
½
cup
reserved pasta water
-
1 ½
cups
grated asiago cheese
-
½
teaspoon
black pepper
-
½
teaspoon
Old Bay seasoning
-
1
15-ounce can
chickpeas
-
½
cup
breadcrumbs
-
2
tablespoons
melted butter
Instructions
- Bring a large pot of salted water to a boil and cook the orzo for 2 minutes less than the package instructions.
- Add the broccoli florets to the pot and cook until tender, then drain and reserve some pasta water.
- In a skillet, melt butter and sauté shallots, garlic, and salt until golden.
- Stir in flour and cook for a few minutes to toast it.
- Gradually whisk in half-and-half and reserved pasta water, bringing to a gentle simmer.
- Add shredded cheese, Old Bay seasoning, and pepper, stirring until melted.
- Combine cooked orzo, broccoli, and chickpeas in a baking dish, then pour the cheese sauce over and mix.
- Mix breadcrumbs with melted butter and sprinkle on top of the casserole.
- Bake at 375°F for 12-15 minutes until breadcrumbs are golden.
Nutrition Facts (estimated)
Servings
6 servings
Calories
508
Total fat
23g
Total carbohydrates
55g
Total protein
23g
Sodium
672mg
Cholesterol
58mg
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