Cheesy Broccoli and Orzo Casserole

This amazing pasta dish not only makes an excellent side dish for roasted and grilled meat and poultry, it's hearty enough to serve as a main dish (especially exciting for the vegetarians in the crowd). You'll adore the cheesy blend of tender pasta, fresh broccoli, garlic, onion, and Mexican cheese. The hint of Dijon brings out the flavor of the vegetables and cheese and sends the dish soaring to new culinary heights (one simple trick, but it works - the tanginess of the mustard nudges the other ingredients to up their game).

So what's in Mexican cheese blend? It depends on the brand, but typically you'll find a combination of nutty cheddar, mild Colby and slightly tangy Monterey Jack. Some varieties also have creamy Queso Quesadilla and Asadero. Whatever you choose, you can't lose - the blend is the perfect combination of sweet, sharp and creamy, with excellent meltability.

Want to prep ahead? Genius! Assemble the casserole as directed below and, before baking, cover the dish with plastic wrap and refrigerate for up to 3 days. Remove the dish from the refrigerator 30 minutes before baking.

I chose broccoli, but... Other vegetables work too! Consider green peas, cauliflower, chopped asparagus spears, and spinach. 

Cheesy Broccoli and Orzo Casserole

Cooking spray

1 cup dry orzo pasta

4 cups broccoli florets (about 10 ounces)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/2 cup diced white onion

2 cloves garlic, minced

2 1/2 cups milk (I used 2%)

1 cups shredded Mexican cheese blend

1/4 cup sour cream

3 tablespoons grated parmesan cheese, divided
2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1/4 cup panko bread crumbs

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.

Bring a large pot of water to a boil. Add the orzo, stir and cook for 1 minute less than the suggested cooking time. Add the broccoli florets and cook for 1 minute. Strain and set aside.

Melt the butter in a large pot or Dutch oven over medium heat. Whisk in the flour until blended and smooth. Stir in the onions and garlic and cook for 1 minute, stirring constantly. Whisk in the milk and bring to a low boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the Mexican cheese blend, sour cream, 2 tablespoons of the parmesan, Dijon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the cheese melts. Gently fold in the orzo and broccoli.

Transfer the mixture to the prepared baking dish. In a small bowl, combine the panko bread crumbs and remaining 1 tablespoon parmesan cheese. Mix well and sprinkle the mixture over the orzo mixture.

Bake, uncovered, for 30 to 40 minutes, until bubbly and golden brown.
Cool for 5 minutes before serving.

Serves 4-6