One Skillet Cheesy Broccoli Cheddar Orzo Bake
Broccoli cheddar soup meets cozy weeknight casserole...well balanced, so easy, so delicious!
Servings: 6
Calories: 913kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- kosher salt and black pepper
- 1 yellow onion, chopped
- 1 cup roughly chopped mushrooms
- 2 tablespoons salted butter
- 1 pound dry orzo pasta (use gluten free, if needed)
- 2 tablespoons fresh thyme leaves, plus more for topping
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc
- 3 cups broccoli florets, roughly chopped
- 1 bay leaf
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper more or less to taste
- zest of 1/2 a lemon
- 1/2 cup whole milk or canned coconut milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated asiago or manchego cheese
- fresh basil, for serving
Instructions
- 1. Preheat the oven to 425 degrees F. 2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Stir in the mushrooms and season with salt and pepper. Cook until softened, 2-3 minutes. Add the butter, orzo, broccoli, and thyme, and cook until golden and toasted, 5 minutes. Add the wine, broth, bay leaf, garlic powder, cayenne, and a large pinch each of salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.3. Once the orzo is cooked, stir in the lemon zest, milk, and 1/2 cup of the cheddar. If needed, transfer the orzo to an oven-safe casserole dish. Scatter the remaining cheeses overtop of the casserole. 4. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh thyme and basil.
Notes
To Make Ahead: Prepare the bake through step 3. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed.
To Freeze: Prepare the bake through step 3. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed.
Gluten Free Orzo: I love DeLallo brand gluten free orzo.
Nutrition
Calories: 913kcal