This cheesy broccoli orzo is a balanced and comforting crowd-pleasing vegetarian casserole! This balanced bake features orzo tossed in an asiago cream sauce alongside nutritious broccoli and chickpeas.
What better way to cook orzo than by mixing it with broccoli, a homemade asiago cream sauce, and chickpeas in a cheesy broccoli orzo casserole?
In the summer we make pesto orzo salad and one pot orzo with cherry tomatoes, and in the winter we celebrate comfort food season with this cheesy orzo bake!
This vegetarian casserole pairs broccoli and orzo with chickpeas to make a well-rounded meal. The cheesy sauce features shredded asiago cheese and half-and-half for a decadent macaroni and cheese-style sauce. This is comfort food at its best!
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Recipe overview
- Comforting but balanced: Plant-based ingredients like broccoli and chickpeas are made a little more comforting with a simple asiago cheese sauce. I love sharing casseroles like this that are decadent but still create a balanced and nutritious meal!
- From scratch but easy to make: Sure, everything in this recipe is cooked from scratch, but I include tips to cut down on dishes as much as possible. For example, this recipe works with fresh or frozen broccoli, and if you're using fresh broccoli it can be cooked right alongside the orzo.
- Makes great leftovers: This cheesy broccoli orzo makes 5+ filling servings. I promise that even meat eaters will enjoy this dish, and the leftovers are fantastic!
Ingredients
- Broccoli florets: Aim for about 4 cups of broccoli florets, which is equal to one large head of broccoli or two small heads of broccoli.
- Orzo: One package of orzo typically includes 2 cups of dry orzo. This recipe uses 1 ½ cups of orzo or just under one full package. Feel free to use another kind of small pasta or even rice in this casserole.
- Half-and-half: This is the perfect base for white sauces, as it's a nice middle ground between heavy cream and whole milk. It's decadent without feeling too heavy.
- Asiago cheese: I recommend shredding a block of asiago cheese using the medium holes on a box grater. White cheddar or Parmesan also work well here.
- Old Bay seasoning: While not required to make broccoli orzo, the blend of spices found in Old Bay really elevates both the cream sauce and breadcrumbs to another level.
- Breadcrumbs: Choose plain, unseasoned breadcrumbs. Panko breadcrumbs also work.
- Chickpeas: One 15-ounce can yields about 1 ½ cups of chickpeas. This simple vegetarian protein makes the casserole heartier. White beans or soy curls also work well here.
- Shallot and garlic are sauteed in unsalted butter to create the base of the cream sauce. I recommend fresh minced garlic. If shallots are unavailable, use ½ cup finely diced sweet yellow onion.
Step-by-step instructions
Multitasking tip: This broccoli orzo has a few different components. For those who are good at multitasking, note that the orzo can be prepared at the same time as the cheesy sauce. For the sake of those who aren't multitaskers, I'm laying out how to do each step separately below.
Step 1: Bring a large pot of well-salted water to a rolling boil. Stir in 1 ½ cups of orzo. Set a timer for 2 minutes less than the recommended orzo cook time for al dente pasta. For example, if the package recommends 7 to 9 minutes, set a timer for 5 minutes.
Step 2: When that timer is up, stir in the broccoli florets. The broccoli will be vivid green and turn tender in 2 to 3 minutes. The orzo should be al dente at the same time. Drain both the broccoli and the orzo, reserving at least ½ cup of the pasta water.
Step 3: Heat a medium skillet over medium heat. Add the butter. Once melted, stir in the shallots, garlic, and salt. Saute, stirring frequently, for 3 to 4 minutes.
Step 4: When the shallots and garlic are golden, sprinkle in the flour. Cook for just 2 to 3 minutes, stirring frequently, to toast the flour.
Step 5: Slowly whisk in the half-and-half ¼ cup at a time. Whisk in the ½ cup of pasta water. Bring to a very gentle simmer over medium heat.
Step 6: Stir in the shredded cheddar, Old Bay seasoning, and pepper. Once the cheddar is melted, turn the heat off the stove and set the cheesy sauce aside.
Step 7: Transfer the cooked orzo, broccoli, and drained chickpeas to a 9x13 baking dish. Pour in the cheesy sauce. Stir to combine.
Step 8: Combine the breadcrumbs, melted butter, and remaining Old Bay seasoning in a medium bowl. Sprinkle across the top of the orzo bake.
Bake at 375F for 12-15 minutes, or until the breadcrumbs are golden. Remove from the oven and serve. Enjoy!
Cassidy's tips
- Cook pasta to al dente: This keeps the orzo from becoming mushy. Orzo usually cooks in 6 to 8 minutes. If the package doesn't include time to cook al dente pasta, check the pasta at the lower cooking time. If it is cooked through but still has a bit of a bite, then it is ready.
- How to use frozen broccoli: Use an equal amount of frozen broccoli. Cook in the microwave per package instructions. I don't recommend adding frozen broccoli to the boiling orzo as it will drop the temperature of the cooking water significantly, affecting the orzo cooking time.
- Lighten it up: Choose 2% or whole milk in place of half-and-half for a lighter casserole.
- Make it vegan: Half-and-half can be replaced with unsweetened soy or oat milk for a dairy-free sauce. To keep the broccoli orzo casserole decadent, I recommend using ½ cup of cashew cream in place of half of the half-and-half. Choose your favorite vegan shredded mozzarella or vegan Parmesan in place of the cheese.
- Reserve pasta water: Place a bowl under the pasta strainer to catch water when draining the pasta. Pasta water is starchy and salty, which helps the cheesy sauce cling to the pasta and adds additional saltiness.
- Choosing a baking dish: The best baking dish for this cheesy broccoli orzo is between 7x11 and 9x13 inches. I used a 3-quart oval baking dish in the photos.
FAQ
The best swap for orzo in this dish is an equal amount of short-grain white rice. Other short pasta shapes like orecchiette also work.
The cheesy sauce can be made gluten-free by replacing the flour with an equal amount of gluten-free all-purpose flour blend. I recommend Bob's Red Mill. Gluten-free orzo exists, and although I haven't tried it myself, it should work just fine in place of regular orzo. The breadcrumbs can be replaced with an equal amount of gluten-free breadcrumbs, or omitted entirely.
Storage tips
- Leftovers: Let the broccoli orzo casserole cool to room temperature before transferring to an airtight container. Keep refrigerated for up to 4 days.
- Reheating: Individual servings reheat well in the microwave. To reheat the entire casserole, cover it with foil and bake at 350F for 20-25 minutes, or until hot throughout.
- Freezing: Assemble the casserole in a freezer-safe baking dish. Do not bake. Cover tightly with plastic wrap and foil or an airtight freezer lid. When ready to bake, remove the lid and bake per recipe instructions. Add an additional 5 to 10 minutes as needed to thaw the casserole.
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Broccoli Orzo Casserole
Ingredients
- 1 ½ cups orzo
- 2 small crowns broccoli or 1 large crown; sliced into florets
- 2 tablespoons unsalted butter
- 1 medium shallot diced
- 3 cloves garlic minced
- ¼ teaspoon kosher salt plus more for salting the pasta water
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half
- ½ cup reserved pasta water
- 1 ½ cups grated asiago cheese see note #1
- ½ teaspoon black pepper
- ½ teaspoon Old Bay seasoning divided
- 1 (15.5 ounce) can chickpeas drained and rinsed
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Bring a large pot of well-salted water to a rolling boil. Stir in 1 ½ cups of orzo. Set a timer for 2 minutes less than the recommended cook time for al dente orzo. For example, if the package recommends 7 to 9 minutes, set a timer for 5 minutes.
- When that timer is up, stir in the broccoli florets. The broccoli will be vivid green and turn tender in 2 to 3 minutes. The orzo should be al dente at the same time. Drain both the broccoli and the orzo, reserving at least ½ cup of the pasta water.
- Heat a medium skillet over medium heat. Add 2 tablespoons of butter. Once melted, stir in the shallot, garlic, and salt. Saute, stirring frequently, for 3 to 4 minutes.
- When the shallot and garlic are golden, sprinkle in the flour. Cook for just 2 to 3 minutes, stirring frequently, to toast the flour.
- Slowly whisk in the half-and-half ¼ cup at a time. Whisk in the ½ cup of reserved pasta water. Bring to a very gentle simmer over medium heat.
- Stir in the shredded cheese, black pepper, and ¼ teaspoon Old Bay seasoning. Once the cheese is melted, turn the heat off the stove and set the cheesy sauce aside.
- Transfer the cooked orzo, broccoli, and drained chickpeas to a lightly oiled 9x13-inch baking dish. Pour in the cheesy sauce. Stir to combine.
- Combine the breadcrumbs, melted butter, and remaining Old Bay seasoning in a medium bowl. Sprinkle across the top of the orzo bake.
- Bake at 375F for 12-15 minutes, or until the breadcrumbs are golden. Remove from the oven and serve. Enjoy!
Video
Notes
- Broccoli: Aim for 4-5 cups of broccoli florets. If using frozen broccoli, cook it per package instructions instead of boiling it with the orzo. Stir into the casserole at the same time as the chickpeas.
- Asiago cheese: I buy a block of asiago cheese and grate using the medium holes on a box grater.
- Leftovers: Let the broccoli orzo casserole cool to room temperature before transferring to an airtight container. Keep refrigerated for up to 4 days.
- Reheating: Individual servings reheat well in the microwave. To reheat the entire casserole, cover it with foil and bake at 350F for 20-25 minutes, or until hot throughout.
- Freezing: Assemble the casserole in a freezer-safe baking dish. Do not bake. Cover tightly with plastic wrap and foil or an airtight freezer lid. When ready to bake, remove the lid and bake per recipe instructions. Add an additional 5 to 10 minutes as needed to thaw the casserole.
Christina says
Loved this one! It’s a great base recipe and I can’t wait to try it with different cheeses/veggies.
Cassidy Reeser says
It's definitely a recipe that you can make your own! Thanks for the review 🙂