Description
A comforting and flavorful one skillet cheesy broccoli cheddar orzo bake featuring tender orzo pasta cooked with fresh vegetables, sharp cheddar, and creamy asiago cheese, perfect for an easy weeknight meal.
Ingredients
Scale
Vegetables & Aromatics
- 1 yellow onion, chopped
- 1 cup roughly chopped mushrooms
- 3 cups broccoli florets, roughly chopped
- 2 tablespoons fresh thyme leaves, plus more for topping
- 1 bay leaf
- Zest of 1/2 a lemon
- Fresh basil, for serving
Dry Goods & Spices
- 1 pound dry orzo pasta (use gluten free, if needed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (more or less to taste)
- Kosher salt and black pepper
Liquids & Dairy
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salted butter
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 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 get it ready for baking the orzo casserole later.
- Sauté Vegetables. 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 pepper, and cook for 2-3 minutes until softened.
- Toast Orzo and Broccoli. Add the salted butter, dry orzo pasta, chopped broccoli, and thyme leaves to the pot. Cook while stirring for about 5 minutes until the orzo is golden and toasted.
- Add Liquids and Simmer. Pour in the white wine, vegetable broth, add the bay leaf, garlic powder, cayenne pepper, and a good pinch of salt and pepper. Simmer uncovered for 8-10 minutes, stirring often, until the orzo is al dente and most of the liquid is absorbed.
- Incorporate Cheese and Lemon. Remove the bay leaf, then stir in the lemon zest, milk, and half of the shredded cheddar cheese into the orzo mixture. If your pot is not oven-safe, transfer the mixture to a casserole dish.
- Top with Cheese and Bake. Scatter the remaining cheddar and asiago or manchego cheese evenly over the top of the casserole. Place it into the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly.
- Broil for Crispiness. Switch the oven to broil and broil the casserole for 1-2 minutes until the cheese on top becomes crispy and lightly golden. Watch carefully to avoid burning.
- Serve. Remove from oven and garnish with fresh thyme and basil leaves. Serve warm as a comforting main or side dish.
Notes
- To Make Ahead: Prepare the dish through step 3. Cool completely, cover, and refrigerate for up to 2 days. When ready to serve, bring to room temperature and bake as directed.
- To Freeze: Prepare through step 3, cool, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator or for 2-3 hours on the counter before baking.
- Gluten Free Option: Use a gluten free orzo like DeLallo brand for a gluten free version.
- Milk Options: Whole milk adds creaminess, but canned coconut milk is a great dairy-free alternative.
- Adjust Spice: Modify the amount of cayenne pepper to suit your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 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
