Broccoli and Orzo Casserole

Ingredients

• 6 servings pepper black freshly ground
• 12 ounces broccoli florets 
• 2 tablespoons flour all-purpose
• 2 cloves garlic minced
• 1.5 cups havarti cheese shredded
• 6 servings kosher salt 
• 0.5 cup onion diced
• 1 cup orzo pasta dry
• 0.5 cup panko bread crumbs 
• 3 tablespoons parmesan grated
• 0.3 cup cup heavy whipping cream sour
• 3 tablespoons butter unsalted melted for greasing dish
• 2.5 cups milk whole

Equipment

• bowl
• oven
• whisk
• pot
• casserole dish
• dutch oven

Directions

1. Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish.
2. Bring a large pot of generously salted water to a boil.
3. Add the orzo, stir and cook for 5 minutes.
4. Add the broccoli florets and cook until bright green, about 1 minute. Strain and set aside.
5. Heat a large pot or Dutch oven over medium heat.
6. Add the butter and flour, whisk together and cook for about 1 minute.
7. Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes.
8. Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes. Turn off the heat and add 1 cup of the Havarti, sour cream, 2 tablespoons of the Parmesan, 1 teaspoon salt and pepper to taste. Gently fold in the broccoli and orzo.
9. Transfer the mixture to the buttered casserole dish.
10. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl. Season with salt and spread evenly over the casserole.
11. Bake until brown and bubbly, about 30 minutes.