Broccoli Cheese Casserole with Orzo
Servings 4
Ingredients
- 1.5 tablespoons olive oil
- 1 small white onion minced
- 1 teaspoon salt divided
- 3 cloves garlic minced
- 1 cup uncooked orzo pasta
- 2 teaspoons dried chives
- ¼ teaspoon ground black pepper
- 1 cup chicken broth
- ½ cup 2% or whole milk
- 2 teaspoons Frank’s hot sauce
- 12 oz. broccoli florets chopped into bite-size pieces
- 1.5 cups shredded yellow cheddar cheese
Instructions
- Heat a large skillet with sides over medium-high heat and add olive oil. Once fragrant, add the minced onion. Season with ⅛ teaspoon of salt and sauté for 3 minutes.
- Add minced garlic to the skillet and sauté for another minute before adding orzo pasta. Toss the orzo with onion and garlic and toast for 3-4 minutes until golden brown, stirring consistently.
- Add remaining salt, chives, black pepper, broth, milk, and hot sauce to the skillet. Stir and bring to a gentle boil, then reduce heat to low and cover. Simmer orzo for 3-4 minutes.
- Uncover the skillet and add chopped broccoli. Gently toss with orzo, cover, and simmer for another 3-4 minutes until most liquid is absorbed.
- Remove skillet from heat, add cheddar cheese, and stir until melted.
- Serve immediately, garnished with freshly cracked pepper.
Notes
- Add broccoli later to prevent it from becoming mushy.
- If there’s excess liquid after 6-8 minutes, leave skillet uncovered for a few minutes to cook off the liquid.