One Skillet Cheesy Broccoli Cheddar Orzo Bake.
It’s hard to beat this easy One Skillet Cheesy Broccoli Cheddar Orzo Bake…it’s a favorite with everyone! Kind of like broccoli cheddar soup meets cozy weeknight casserole. It’s well balanced, so darn easy, and so darn delicious. And the best part? This dish is all made entirely in one pot in under an hour. Grab some orzo pasta, plenty of herbs, and all the broccoli from the garden or market. Cook everything together on the stove, add sharp cheddar cheese, and finish it off in the oven to get crispy and crunchy on top. This one is simple but SO GOOD. The perfect weeknight family-style dinner to enjoy.
Welcoming Monday, and saying goodbye to August, with a dinner that’s going to make everyone happy. Who doesn’t love a little broccoli cheddar in their lives? It’s everyone’s favorite, right?
I think so, but then I’ve loved broccoli cheddar anything since I was a kid. I’ve said this before, but the Panera bread broccoli cheddar soup was my fall staple growing up. Especially on days that were rainy and dreary. Growing up in Cleveland we had many beautiful fall days. But they were also interspersed with a few drearier days as well. If you’re from northeastern Ohio then you know what I am talking about.
Anytime I was out with my mom and it was raining, I’d beg her to stop at Panera for lunch. It was a hard sell since back then we were always trying to save money, and eating out was a splurge for us. A household full of seven kids, five of them being hungry boys, means you spend your money wisely.
But I’d beg, and since my mom also loved a good bowl of Panera broccoli cheddar, I was usually able to talk her into it. The two of us, sometimes with the brothers – sometimes not, would sit and eat and tear those bread bowls apart. Comfort food to the T and we loved every bite. Though neither of us was ever able to actually finish our bowls.
The point is broccoli cheddar was our favorite, and really, it still is to this day. Which is apparent from the amount of broccoli cheddar focused recipes we’ve got here on HBH. In year’s past, I’ve shared broccoli cheddar soup (and many variations), broccoli cheddar mini pies, broccoli cheddar chicken and rice casserole, and probably others too. Love them all.
Today’s orzo bake/casserole is just another delicious addition to my collection of broccoli cheddar focused recipes…and shocker, it’s a favorite.
Broccoli Cheddar is great, amazing actually, but add orzo and herbs? Even better. Bake it all in one pot? Simply the best.
While it’s not anything crazy creative by any means, it’s crazy delicious and just the flavors I’m craving this time of year. It’s weird, Labor day is so late this year and it’s throwing me off a bit. My mind is still in summer since Labor Day hasn’t taken place yet. But the calendar (and our weather here) is telling me September is here.
So, I guess this is my summer meets early autumn bake.
Now, let’s get to the details.
This is another one skillet/one pot recipe, which means the process is pretty simple and straight forward.
I created this recipe start to finish in my Staub skillet, but you can use any large oven-safe pot or skillet you have. If you don’t have an oven-safe skillet, simply transfer the orzo to a baking dish once you’ve finished cooking.
Since I wanted to keep this similar to the flavors of broccoli cheddar soup, I also cooked up an onion with some mushrooms. Then add lots of orzo, broccoli, and fresh thyme. Pour in a little wine, some broth, add a few other things, and simmer until the orzo is al dente.
This process takes only a few minutes, so it’s a nice quick-cooking dinner.
Once the orzo is cooked, stir in a little milk to keep things creamy, then add all that cheese. I like to use a mix of sharp cheddar and a nutty, slightly salty, manchego cheese.
The next step is key. Bake the orzo for ten or so minutes to melt that cheese, Then switch the oven to broil and let the cheese start to bubble up. Just be sure to watch closely, the broiler works quick.
As soon as you pull this out from under the broiler, add fresh thyme and basil. And that’s it.
Pretty simple, quick, and easy, right?
The orzo stays creamy, but the cheese and broccoli pieces on top become crisp, and the edges even get a little crunchy too. Just delicious.
Loving this as an easy meatless Monday dinner that’s equally great any time of the week. If you wanted to add a bit more protein, you could certainly toss in some cubed chicken. That would be great too! Either way, the family is going to love this.
Bake it up tonight, but keep this one in mind for Labor Day gatherings. Perfect for bringing along as an easy meatless main dish or simple side.
Looking for easy weeknight back to school dinners Here are a few ideas:
Souper Creamy Lemon Butter Cheesy Zucchini Orzo
Homemade Chicken Noodle Casserole
One Skillet Cheesy Cuban Chicken Rice Bake
Lastly, if you make this one skillet cheesy broccoli cheddar orzo bake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Broccoli cheddar soup meets cozy weeknight casserole...well balanced, so easy, so delicious!
Ingredients
- 1 tablespoon extra virgin olive oil
- kosher salt and black pepper
- 1 yellow onion, chopped
- 1 cup roughly chopped mushrooms
- 2 tablespoons salted butter
- 1 pound dry orzo pasta (use gluten free, if needed)
- 2 tablespoons fresh thyme leaves, plus more for topping
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc
- 3 cups broccoli florets, roughly chopped
- 1 bay leaf
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper more or less to taste
- zest of 1/2 a lemon
- 1/2 cup whole milk or canned coconut milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated asiago or manchego cheese
- fresh basil, for serving
Instructions
-
1. Preheat the oven to 425 degrees F.
2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Stir in the mushrooms and season with salt and pepper. Cook until softened, 2-3 minutes. Add the butter, orzo, broccoli, and thyme, and cook until golden and toasted, 5 minutes. Add the wine, broth, bay leaf, garlic powder, cayenne, and a large pinch each of salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.
3. Once the orzo is cooked, stir in the lemon zest, milk, and 1/2 cup of the cheddar. If needed, transfer the orzo to an oven-safe casserole dish. Scatter the remaining cheeses overtop of the casserole.
4. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh thyme and basil.
Recipe Notes
To Make Ahead: Prepare the bake through step 3. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed.
To Freeze: Prepare the bake through step 3. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed.
Gluten Free Orzo: I love DeLallo brand gluten free orzo.
Our Favorite Recipes
Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce.
Good morning Tieghan!
I enjoy finding emails from you and can’t wait to make this one! Do you think you can make this in an Instant Pot? This is my go-to appliance and love how things turn out in it.
Thanks for all your GREAT recipes!!!
Stay safe.
Susan
Hey Susan,
So sorry I haven’t tested this recipe in the instant pot, I think I would stick with the skillet for this one. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, this recipe sounds lovely and I can’t wait to make it.
I have another issue that I need assistance with – I’ve been to your preferences area and asked to only get one weekly email however I keep receiving a daily email plus a compilation email. I’ve put in two requests as well as sent a personal email asking for the change, I just get too many emails! I don’t want to unsubscribe to all but will consider it.
Please advise.
Thank you
Hey Kate,
So sorry about this, we will fix it right away! xTieghan
Looks so good. I plan on making it tonight. Two questions: Can I substitute the garlic powder with fresh garlic? Can I subsitute the wine?
BTW: I made the naked lemon-cocunut cake yesterday. It was outrageously delicious!
Hey Cindy,
Sure, I would use a clove or two of fresh garlic and then you can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I added roasted cherry tomatoes from my garden on top and it was excellent!! Thank you!!!
Amazing! I am really glad this turned out so well for you, Charlotte! xTieghan
I made it today for brunch. It is outrageously delicious. The only thing I would do differently is go a little lighter on the cayenne pepper. I would probably just use a pinch. It not only tasted great, but it looked great. I put up a picture on Instagram: https://www.instagram.com/p/CEj99U5j_8V/
Thank you so much Cindy! I am really glad this turned out so well for you and the photo looks amazing!! xTieghan
First of all THANK YOU for continuing to create and share. You will never know how much it means to me me my family.
Want to make this for supper today. I have chicken tiger out and was wanting to incorporate them. Should I cook them and then Devine before adding? Or could I just add raw, directly to skillet.
Hey Janet,
I would add chicken at the beginning of the recipe to step 1. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Ohhhh this sounds fabulous! We don’t have any broccoli yet but tons of zucchini because I can never get enough during the summer. This will definitely be on the menu this week especially since we have fresh picked oyster mushrooms and sweet onions.
Love that! I hope this recipe turns out amazing for you, Peggy! Thank you! xTieghan
I don’t have orzo. Can substitute rice?
Hey Jamie,
Rice would work or a short cut pasta would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
when do I remove bay leaf? pre or post baking?
Hey Jackie,
You remove after baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, I just made this tonight! It was delicious (even though I forgot the lemon zest. Oops. I will definitely add it next time I think it will be a great addition) and it was very quick. Thanks!
Thank you so much J! xTieghan
I made this tonight for dinner (with some ~toddler friendly substitutions : no wine [used extra broth] and only cheddar cheese, as well as coconut milk) and it was phenomenal. This will be in heavy rotation over here, easy and full of pantry staples! Only thing to note – my giant skillet wasn’t big enough! Had to stop mid-stream and toss everything into my 8qt. Le Creuset Dutch oven, but that’s oven friendly so it worked out. Delicious!!
Thank you so much Ashley!! I am so happy to hear that this recipe turned out so well for you! xTieghan
We didn’t have orzo so substituted fusilli, and it worked perfectly! Loved the addition of cayenne as we usually would add such a kick if not suggested.. Loved the addition of lemon zest! SO, long story short, the whole dish came out perfectly delicious, as all of your’s have! Always appreciate your creative spins on ingredients that we may have on hand, or that may be easily attainable, especially now!!
Aw wow that is so great to hear! Thank you so much for trying this, Molly! I hope you continue to love recipes from my blog! xTieghan
Excited to try this – I love every recipe I make from you!
QQ – can I use frozen broccoli? Would that change any of the cooking method or liquid amounts?
Thanks!
Hey Natalee,
I would go ahead and sub with frozen broccoli and keep the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! Have you tried the recipe with rice instead of orzo?
Hey Taryn,
You could swap the orzo for rice or another short cut pasta. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have just shifted to low carb eating…could I sub miracle noodle orzo for real orzo (and reduce liquid accordingly)?
Hey Cybele,
So sorry I am honestly not familiar with this so I am unsure of what the results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night. Easy and delicious! I added some carmelized squash and peppers from the garden.
Thank you so much Sarah! I am really glad you have been enjoying this recipe! xTieghan
Can you please tell me about how much pasta is a lb. is in cups. Also do you think Arborio rice could be used? I am a Newby at this!:) thank you
Hey Dawn,
Yes you could use Arborio rice. 1 pound of dried pasta is equal to 4.5 cups. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What can I substitute the wine for since I don’t drink ?
Hey Asiya,
You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious and so so easy. Used smoked old white cheddar as an alternative to the sharp cheddar cheese. It added an beautiful depth to the tastes. This is a 5 star recipe. Super easy one pan meal.
Ellen S, Toronto ON
I am really glad this turned out so well for you, Ellen! Thank you so much! xTieghan
This is a phenomenal recipe. So easy and wow so good. I made it tonight for dinner and it was a huge hit with the entire family. Thank you!!
Thank you so much Janet!! I am so happy to hear that! xTieghan
I followed this exactly! But it came out so watery and not crispy at all. Can’t figure out what I did wrong!
Thank you so much Susan! I am really glad this turned out so well for you! xTieghan
So great…my family lived it!
Amazing! That is so great to hear! Thank you Polly! xTieghan
Hi! Would almond milk work?
Hey Peggy,
Yes almond milk will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I leave the mushrooms out or will that mess it up? Darn my picky kids!
Hey Jen,
No worries, you can omit the mushrooms. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Easy and so delicious.
Thank you Bonnie! I am so glad you enjoyed this! xTieghan
Yum! This looks so great!!! I can’t wait to make it. How can I incorporate chicken? Would you suggest I cook the chicken first and then add before baking? Thank you in advance!
Hey Tara,
I would cook the chicken with step 1. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious!! Even my picky 4 year old ate it!!
Love to hear that! Thank you so much, Danielle! xTieghan
I’m not a mushroom fan. So I omitted them. This was a super flavorful side dish. And so easy to make.
Thank you Bonnie! I am glad you enjoyed this! xTieghan
I made this tonight and it was wonderful. I love how you can take ordinary ingredients and make something so yummy. love the cheese in this recipe too. 5 stars 🙂
Thank you!! I am so happy this turned out so well for you!! xTieghan
Cannot wait to make this tomorrow night! If I prep everything through step 3 tonight and leave in fridge until tomorrow evening will it be warm enough with just 10-15 minutes in the oven? Or should I cook a bit longer? Thanks in advance!!
Hey Nicole,
I would probably extend the time to 30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So so good, as usual. I did have to add more broth to help the orzo cook because the liquid evaporated and the orzo was still way under done. It was an easy fix and really delicious! We added some leftover smoked chicken with the broccoli and it was perfect. Great way to use leftovers!
Thank you so much Erika! I am really glad this recipe turned out so well for you! xTieghan
This recipe was absolutely amazing! I was not sure how everything would come together – although orzo, mushrooms wine and lemon are always a good combo – the cayenne and broccoli combo threw me for a loop but wow! I have yet to try a recipe from your site that I don’t like. 5 stars!
Thank you so much Erica! I am so glad you enjoyed this and have been loving other recipes of mine!! xTieghan
I was so excited about this recipe. I followed the recipe exactly and it was so spicy I could not eat it. Literally. My husband loves spicy food and he was okay with it but didn’t love it. I ended up throwing most of it out. So disappointed. My first recipe from this site. Will stick with Ina!
Hi Janet! I am really sorry to hear that this did not turn out well for you. Is there anything I can help with? xTieghan
I am a huge fan. Have cooked many of your delicious recipes. This orzo recipe is it in either of your cookbooks. Thank you
Thank you so much Lauren! I am really glad this turned out so well for you! xTieghan
I made this with all chicken broth and used half n half instead of milk and it was so good. Everyone was going back for seconds.
Thank you so much Michelle!! xTieghan
This was easy and delicious! Definitely will make again and would consider adding chicken for protein! The hint of lemon zest was so good and added even more of a flavor profile.
Wow yes! So glad you enjoyed this recipe, Robin!! xTieghan
Another excellent meal! I love the combo of the lemon, wine, vegetable broth and milk and cheese – they give it a delicious kick!!
Thank you so much Liz! xTieghan
I followed the recipe and it was fine but really bland even with the cayenne.
Hi Amy! I am really sorry to hear that. Is there anything I can help with? xTieghan
I made this last week…used only shredded sharp shredded cheese, snuck in some cauliflower and spinach along with the broccoli and topped it with sliced tomatoes based on another review and it was amazing. We all loved it and my girls ate their veggies.
That is so amazing to hear! Thank you so much for trying this one!! xTieghan
Loved this recipe! I love all things broccoli and cheddar so I was looking forward to making this, and it did not disappoint! It was so creamy and delicious. The cayenne pepper added just the right amount of heat. Thanks for a delicious recipe!
Thank you Tara!! I am really glad this turned out so well for you! xTieghan
Turned out great! I like the small amount of heat from the cayenne! Will definitely make again. I may throw in some shredded chicken breast next time.
Thank you so much Alyse! I am really glad this turned out so well for you! xTieghan
HiTiegan,
Mad this for dinner tonight and it was superb. A real winner of a dish that I also think is going to be great left overs tomorrow. Thanks for another good one!
Bruce
Thank you so much Bruce! xTieghan
YUM! I grew up in St. Louis, where Panera started (we still call it St. Louis Bread Co), and their broccoli cheddar soup on a rainy day was SUCH a treat! I had to try this immediately. Made this tonight and devoured it. We were recently gifted a bag of pepe pasta, so used that instead, and it was so adorable. I’ll try orzo next time though! Can’t wait to make it again. Thank you so much for your delicious and approachable recipes! You’ve been my go-to during quarantine!
Thank you Ali! I am really happy this recipe turned out so well for you! xTieghan
THIS IS SO GOOD! Toddler and adult-approved. We made it exactly as-written and wouldn’t change a thing. Thanks for the great meals!
Thank you Lisa! I am so glad this turned out so well for you! xTieghan
Great recipe! My 4 year old said he wasn’t going to try it, but when he finally did he loved it and asked for seconds! Great family friendly vegetarian recipes! Keep them coming!
Thank you so much Tyra! xTieghan
I didn’t have a plan for today and found this recipe, so made it and loved it! I didn’t have orzo so I switch for 1/2 a pound of bowtie pasta and it came out delicious. Both my girls (5 and 7) loved it!
Love to hear that!! Thank you Gisa! xTieghan
Another Delicious Recipe. Thank you for sharing.
In one of your videos you commented on a wine or cooking wine that you like. Could you let me know which one it is? Have a great day.
Corinna
Hey Corinna,
I like to cook with a Pinot Grigio or Chardonnay. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is delicious! My two year old said it was too spicy for her but still ate all the cheese off the top 🙂 I’ll definitely be remaking this, but skipping the cayenne. Leftovers reheat great too!
Thank you Maggie! I am so happy to hear that! xTieghan
Hello Tieghan…My daughter made this and said it was delicious… knowing I love your recipes she talked my into trying this out. However, when gathering ingredients, hard to believe but no grocery in my small town had orzo!…But they did have acini di pepe, ha, figure that one out!…So I am thinking about subbing the acini di pepe for the orzo…what-a-ya think?..same amount, 1 pound? Can’t wait to make this. Thinking also about adding some rotisserie chicken. Thank You
Hey Mike,
I think that would be totally fine to sub any other short cut noodle for the orzo! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan! This was simply incredible! There were so many amazing flavors and the recipe was easy enough for my toddler to “help” lol. I loved the heat the cayenne pepper added, but I would recommend less for people who are sensitive to heat. I can’t wait to eat these leftovers for lunch today! Love your recipes and this one is another keeper.
Thank you so much Emma! I am really glad this turned out so well for you! xTieghan
Wow this is good! I made it early in the day to have for dinner tonight (since the time I would normally be making dinner is super busy) and snuck a taste. It is great fall comfort food. I’m going to serve it with a simple salad for a meatless meal. Great recipe!
So perfect! Thank you so much for trying this recipe, Coby! xTieghan
This was fantastic! My husband commented how much he liked it multiple times. Also, I have always been a huge fan of Panera’s soup in a bread bowl too!
Thank you so much Randi!! I am really glad this recipe turned out so well for you! xTieghan
I made this last night and it was epic! So dang delicious! Thank you, I have shared it with all of my family and friends.
Love that! I am really glad this turned out so well for you, Lori! xTieghan
This was delicious and for any broccoli cheese soup lovers would definitely recommend! We did omit the mushrooms which we didn’t feel like anything was missing without them. We also loved that it was one pot and pretty quick to pull together. We are excited for the leftovers for lunch and will definitely make this again this Fall when it really starts to cool off!
Love to hear that! Thank you for trying this one, Maddie! xTieghan
I am not certain if I missed something here but the dish was ok. I just expected it to be creamier. If I were to make it again I would add more liquid and more cheese. Just didn’t have the ooey gooey cheesy consistency I was expecting. Not bad as a side dish to some protein but my expectations for this dish were not met. Sorry….
Hi Chris! I am sorry this did not turn out as expected for you! If I could help you with anything, I would love to! Otherwise, I hope you love some other recipes of mine! xTieghan
Is there any cooking modifications to make when using the gluten free orzo?
Hey Shelley,
Nope you can keep everything the same! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Next question, how do you adapt for rice for water and cook time? Thanks!
Hey Shelly,
If you want to use rice I would check out this recipe: https://dev.halfbakedharvest.com/broccoli-cheddar-chicken-and-rice-casserole/ xTieghan
I made this for dinner last night. I omitted the mushrooms and added chicken from a rotisserie chicken from the grocery store. It was delicious! My husband loved it, we ate it for lunch today. (I also used the coconut milk not regular milk, don’t worry, it doesn’t taste like coconut, lol!)
Thank you for trying this Kelly! I am really glad it turned out so well for you! xTieghan
Hi! Just wondering what size of skillet you used for this?
Thanks!
Hey Ashley,
I used a 12 inch skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tasty, but did get a bit mushy. We still enjoyed it!
Thank you Leslie! I am really glad this turned out so well for you! xTieghan
Just made this cheesy delicious dish. Was grilling pork chops and needed a side dish. Super simple and really great flavor. And best of all, these are ingredients I always have in the house. I didn’t use wine just chicken broth and the flavors were great. Much better than the broccoli, rice and Campbell soup recipes I’ve used forever!! Love your recipes!
Thank you so much Sheila! I am so happy this recipe turned out so well for you! xTieghan
Really delicious! I’ll add more broccoli & mushrooms next time so it’s a little more vegetable-forward.
Thank you Rebecca! xTieghan
So easy and yummy!
Thank you Kara! xTieghan
Great recipe. Have made it three times now, using whole wheat orzo (crunchier, I think) and substituting zucchini for mushrooms once, then red bell pepper. Both worked out well. This time, I added some bread crumbs on top with the cheeses, since the broiled crusty top seems to be everybody’s favorite part. Terrific way to get small children to love their greens.
Thanks!
Yes! I am so happy this recipe turned out so well for you and your kids, Dawn! Thank you for tying it! xTieghan
This was a big hit tonight!! We LOVED it. As a Midwesterner (KCMO) I love a good cheesy casserole that sticks to the ribs and feeds the soul. Great food for this time of year. I added some chicken. Used thin-cut breast that I salt & peppered then dredged in flower. Lightly fried in the EVOO (probably 2-3 min per side) then removed and cooked recipe in same pan as above. Cut in strips and added to the top under the cheese before cooking the rest of the way in the oven for 15 min. Perfection. I even impressed myself!
Hi Sarah! I am so happy this recipe turned out so amazing for you! Thank you so much for trying this! xTieghan
My husband I love this recipe! I confess, the two of us have eating the whole thing in one sitting!
Thank you so much Nadia! I am really glad this recipe turned out so well for you! xTieghan
This was delicious! The only changes I’d make are to add more cayenne pepper (1 teaspoon total) and perhaps another half cup of milk as we thought it was a bit dry.
Thank you so much Helen!! xTieghan
For some reason my kids say it was great but next time they want shrimp in it. Lol. Thanks for the recipe. Will ale it again!
Thank you for trying this one, Rebecca! xTieghan
I substituted Brussel sprouts. Well received. Thank you
Hey Dawn,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
Hi there! I don’t cook with mushrooms often – what kind would you recommend using? Thank you!
Hey Katie,
I really love using a mix of wild mushrooms! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan,
I made this recipe for the first time on the past weekend, and we loved it! I asked my family what they thought about it after we had all eaten a bit, and everyone said “It’s a keeper!” And bonus: it’s nice to add another veggie based recipe to the weekly repertoire. We’re not vegetarians, but we do try to do half our weekly meals meatless. Anyway, thanks for sharing this recipe!
Hey Cory,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
I’m quite new and clumsy in the kitchen, but I surprised myself with this absolutely delicious dish. I made it twice in two weeks: once with cauliflower, Irish cheddar, and using chicken broth instead of wine; and once with broccoli, sharp cheddar, and the wine. Both times it was amazing and both times I also added chicken for protein and a touch more red pepper to suit my taste. Such a versatile recipe.
Hey Pam,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
SO good! I added chicken to ours. I ended up using 4 cups of chicken stock (instead of 3 cups veggie stock) to cook all the orzo. I also put the fill 1 cup cheddar into the orzo and then about a 1/3 cup cheddar on top. Deeeelish. Increased the lemon zest to 1 full lemon- it was such a nice surprise and added an additional layer of flavoring. Made the dish seem lighter. SO good.
Hey Katie,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Can’t wait to make this tomorrow! Do you have any suggestions of how I could add a meat/protein? Maybe chicken or bacon? I know it seems unnecessary but my kids always likes little meat!
Thanks!
Hey Elena,
I think chicken would be great to add, I would cook the chicken first and then follow the recipe as is. I hope you love the dish, please let me know if you have any other questions! xTieghan
Hey Tieghan,
this recipe sounds sooo divine! I have some heavy cream that is expiring, think I could sub the milk/coconut milk w/ heavy cream? Thanks for the help and the many wonderful recipes!
X, Leslie
Hey Leslie,
Yes, heavy cream will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I felt the ratios were way off and it ended up being mostly dry-ish orzo. So much orzo and very little vegetables. I’d make again but double the veggies and scale back on the orzo.
Hey Jenna,
Sorry you did not enjoy the recipe, let me know if I can help in anyway! xTieghan
The orzo took way longer than 8-10 minutes to cook, and I had to keep adding more broth because it kept drying out before it was cooked through. Also there was not enough cheese in the filling, I would have added like twice the amount that the recipe called for.
Hey Veronica,
So sorry you had issues with this recipe, please let me know if I can help in anyway! xTieghan
I made this last night and my family DEVOURED it!!! I added chicken breasts to it – marinated lemon/herb chicken breasts that then I cooked in my instant pot earlier in the day, and before I added the vegetable broth, I cut the 3 chicken breasts into cubes and threw them in with everything else on the stove. Absolutely fantastic recipe! Thank you, yet again!! I was hoping for leftovers, but none remain. I guess I’ll just have to make it again another night xD!!!
Hey Allie,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Let me start by saying that I am very much a beginner in the kitchen. (Thank goodness for a husband who can cook!) BUT I wanted to make dinner for my husband and knew I wanted to try orzo. Found this recipe… and it was so so good. My husband ate it as leftovers twice, so you know it was a big hit. I subbed cooked chicken for the mushrooms and did everything else according to the recipe. Not too heavy but just enough for a great meal. Thanks for an amazing and easy to follow recipe!
(ALSO, please make the honey butter salted parker house rolls to go with….AMAZING!!)
Hey Emma,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
This broccoli cheddar orzo bake of yours is.. UNBELIEVABLE!! The family is raving about it, going for seconds and thirds. Thank you!! Cannot wait to make it again! I didn’t have mushrooms on hand but added orange pepper, zucchini and asparagus tops. So so so good!!
Hey Whitney,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan