Broccoli and Orzo Pasta Casserole
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This delicious, moist, and healthy pasta and broccoli casserole with a wonderful cheese sauce will please everyone. It's made with one of the most delicate and melting cheeses—Danish Havarti. It comes in several flavors. Make this casserole with a smooth, creamy Havarti, or, if you're feeling adventurous, try Havarti flavored with dill or caraway. Before baking, sprinkle the casserole with a mixture of panko breadcrumbs, grated Parmesan, and melted butter. The casserole will be coated with a fantastic, crispy topping that perfectly complements the delicate filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup dry orzo pasta
- 6 cups broccoli florets (about 340 g)
- 3 tbsp unsalted butter + 1 tbsp melted
- 2 tbsp. flour
- 1 small onion, diced (about 1/2 cup)
- 2 cloves garlic, crushed
- 2.5 cups whole milk
- 1.5 tbsp. grated havarti cheese
- 1/4 cup sour cream
- 3 tbsp. l. grated parmesan
- 0.5 cup panko breadcrumbs
- A little butter to grease the pan
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Recipes with similar ingredients: orzo pasta, broccoli cabbage, milk, sour cream, Havarti cheese, Parmesan cheese, breadcrumbs
Cooking the dish according to the recipe:
- Preheat oven to 190°C and grease a 2-quart baking dish with butter.
- Bring a large pot of generously salted water to a boil. Add the orzo pasta, stir, and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Drain and set the pasta and broccoli aside.
- Heat a large saucepan or cauldron over medium heat. Add the butter and flour, stir, and cook for about 1 minute. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes.
- Stir in the milk, bring the sauce to a gentle simmer, reduce the heat, and simmer for about 5 minutes. Turn off the heat and add 1 cup of Havarti cheese, sour cream, 2 tablespoons of Parmesan cheese, 1 teaspoon of salt, and black pepper to taste. Gently fold in the broccoli and orzo pasta.
- Transfer the mixture to a greased baking dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. In a small bowl, combine breadcrumbs With the remaining 1 tablespoon melted butter. Season with salt and spread evenly over the pasta and broccoli mixture. Bake until golden brown and bubbly, about 30 minutes.
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