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.
Directions for: Broccoli and Orzo Casserole
Ingredients
3 Tbsp unsalted butter, plus 1 tbsp melted and more for greasing dish
Kosher salt
1 cup dry orzo pasta
6 cups broccoli florets (about 12 oz)
2 Tbsp all-purpose flour
1 small onion, diced (about 1/2 cup)
2 cloves garlic, minced
2 cups whole milk
1 cups shredded Havarti
cup sour cream
3 Tbsp grated Parmesan
Freshly ground black pepper
cup panko bread crumbs
Directions
1. Preheat the oven to 375F. 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.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2013 Television Food Network, G.P. All rights reserved.
See more: Cheese, Rice/Grain, Vegetables, Vegetarian, Casserole