Broccoli Orzo Casserole

4 from 4 votes

Broccoli, orzo, and chickpeas are baked in an asiago cream sauce in this cozy vegetarian casserole.

Prep Time5

Cook Time40

Total Time45

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 508kcal

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!

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.