Description
This One Skillet Cheesy Broccoli Cheddar Orzo Bake is a delicious and comforting dish that combines tender orzo pasta with fresh broccoli, sautéed mushrooms, and a blend of sharp cheddar and asiago cheese. Cooked in one pot and finished in the oven, it’s perfect for a quick weekday dinner or meal prep.
Ingredients
Scale
Vegetables and 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
Pantry and Dairy
- 1 tablespoon extra virgin olive oil
- kosher salt and black pepper
- 2 tablespoons salted butter
- 1 pound dry orzo pasta (use gluten free, if needed)
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 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 your oven to 425 degrees F to prepare for baking the orzo dish.
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook until fragrant, about 5 minutes. Stir in the chopped mushrooms and season with salt and pepper. Cook for another 2-3 minutes until softened.
- Toast Orzo and Add Ingredients: Add the butter, dry orzo pasta, broccoli florets, and fresh thyme to the pot. Cook while stirring until the orzo is golden and toasted, about 5 minutes.
- Simmer Orzo: Pour in the white wine, vegetable broth, bay leaf, garlic powder, cayenne pepper, and generous pinches of salt and pepper. Simmer the mixture for 8-10 minutes, stirring often, until the orzo is al dente.
- Add Dairy and Cheese: Remove the bay leaf. Stir in the lemon zest, milk, and half of the shredded sharp cheddar cheese. If the pot is not oven-safe, transfer the orzo mixture to a casserole dish. Scatter the remaining cheddar and asiago cheese evenly on top.
- Bake and Broil: Place the casserole in the oven and bake for 10-15 minutes until the cheese is melted and bubbly. Then switch the oven to broil and broil for 1-2 minutes until the cheese topping is crispy and golden brown.
- Serve: Remove from oven and garnish with fresh thyme leaves and basil. Serve warm and enjoy your cheesy orzo bake!
Notes
- To Make Ahead: Prepare the bake through step 5. Let it cool, then cover and refrigerate for up to 2 days. Bring to room temperature before baking as directed.
- To Freeze: Prepare through step 5, cool, then cover tightly and freeze for up to 3 months. Thaw overnight in the fridge or for 2-3 hours at room temperature. Bake as directed.
- Gluten Free Orzo: Use DeLallo brand gluten free orzo or any reputable gluten free orzo substitute.
- Broccoli can be substituted with other green vegetables like asparagus or green beans if preferred.
- For a dairy-free option, use coconut milk and omit cheeses or substitute with vegan cheese alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
