Broccoli and Orzo Casserole Recipe

Name: Broccoli and Orzo Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus 1 tablespoon melted and more for greasing dish; Kosher salt; 1 cup dry orzo pasta; 6 cups broccoli florets (about 12 ounces); 2 tablespoons all-purpose flour; 1 small onion, diced (about 1/2 cup); 2 cloves garlic, minced; 2 1/2 cups whole milk; 1 1/2 cups shredded Havarti; 1/4 cup sour cream; 3 tablespoons grated Parmesan; Freshly ground black pepper; 1/2 cup panko bread crumbs

Servings: persons

3 tablespoons unsalted butter, plus 1 tablespoon melted and more for greasing dish
Kosher salt
1 cup dry orzo pasta
6 cups broccoli florets (about 12 ounces)
2 tablespoons all-purpose flour
1 small onion, diced (about 1/2 cup)
2 cloves garlic, minced
2 1/2 cups whole milk
1 1/2 cups shredded Havarti
1/4 cup sour cream
3 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup panko bread crumbs

1
Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish.
2
Bring a large pot of generously salted water to a boil.
3
Add the orzo, stir and cook for 5 minutes.
4
Add the broccoli florets and cook until bright green, about 1 minute.
5
Strain and set aside.
6
Heat a large pot or Dutch oven over medium heat.
7
Add the butter and flour, whisk together and cook for about 1 minute.
8
Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes.
9
Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes.
10
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.
11
Gently fold in the broccoli and orzo.
12
Transfer the mixture to the buttered casserole dish.
13
Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan.
14
Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl.
15
Season with salt and spread evenly over the casserole.
16
Bake until brown and bubbly, about 30 minutes.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus 1 tablespoon melted and more for greasing dish, Kosher salt, 1 cup dry orzo pasta, 6 cups broccoli florets (about 12 ounces), and more.

Yes, Broccoli and Orzo Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli and Orzo Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions