Baked Broccoli and Cheese Orzo Casserole

This broccoli cheese casserole is made in a cast iron skillet and features one of our favorite small pastas — orzo — for a creamy, comforting dish that’s simple enough for weeknights and special enough for a holiday table.

Favorite Broccoli and Cheese Casserole

If you love broccoli and cheese, this skillet casserole will quickly become a favorite. It combines toasted orzo with fresh broccoli and a straightforward cheddar sauce for rich flavor and easy preparation. Because everything cooks in a single pan, cleanup is minimal.

Featured Ingredients

• Orzo: Instead of rice or a classic noodle, this recipe uses orzo. Toasting the orzo first brings a nutty depth that pairs beautifully with the broccoli and cheese.
• Fresh broccoli: Use fresh broccoli florets for best texture and flavor — frozen broccoli tends to release more water and can make the casserole soggy.
• Cheddar cheese: This recipe calls for yellow cheddar for its bold flavor and meltability. You can substitute white cheddar or a cheddar blend if you prefer.
• Milk and broth: A combination of milk and chicken (or vegetable) broth creates a creamy sauce while keeping the orzo tender.
• Garlic: Fresh garlic adds aromatic depth and enhances the overall savory profile of the dish.

How to Make Broccoli and Cheese Casserole

1. Cook the onion: Heat olive oil in a large skillet with sides over medium-high heat. Add the minced onion with a pinch of salt and cook for about 3 minutes until softened and fragrant.
2. Toast the orzo: Stir in the garlic and cook an additional minute. Add uncooked orzo and toast, stirring frequently, until it turns golden brown (about 3–4 minutes).
3. Add liquid and seasonings: Stir in the remaining salt, dried chives, black pepper, chicken broth, milk, and a touch of hot sauce. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 3–4 minutes.
4. Incorporate broccoli: Uncover and add chopped fresh broccoli. Toss gently to combine, cover again, and simmer for another 3–4 minutes, or until most of the liquid is absorbed and the broccoli is tender-crisp.
5. Finish with cheese: Remove the skillet from the heat and stir in shredded cheddar until it melts into a smooth, creamy sauce coating the orzo and broccoli.
6. Serve: Serve immediately as a side dish or a vegetarian main. Finish with freshly cracked black pepper if desired.

FAQ

Serving Suggestions

Protein: Serve this casserole as a side alongside roast chicken, pork roast, garlic butter shrimp, or a whole roasted chicken for a satisfying meal.

Salad: Pair with a simple green salad like butter lettuce, chicken Caesar, or a harvest-style salad to lighten the plate.

Holiday side: This casserole works well on holiday menus beside smoked turkey, mashed potatoes, and sautéed green beans.

Storage

Store leftovers in an airtight container in the refrigerator for 3–5 days.

To reheat: Warm individual portions in the microwave on high for 60–90 seconds, or reheat gently on the stovetop in a covered skillet over low heat until warmed through.

Broccoli Cheese Casserole with Orzo

The best broccoli cheese casserole made with fresh broccoli, an easy cheddar sauce, and toasted orzo.

By: Lee Funke

Prep: 15 mins   Cook: 20 mins   Total: 35 mins   Servings: 4

Ingredients

• 1.5 tablespoons olive oil
• 1 small white onion, minced
• 1 teaspoon salt, divided
• 3 cloves garlic, minced
• 1 cup uncooked orzo
• 2 teaspoons dried chives
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth (or vegetable broth)
• 1/2 cup 2% or whole milk
• 2 teaspoons hot sauce (optional)
• 12 oz. fresh broccoli florets, chopped into bite-size pieces
• 1 1/2 cups shredded yellow cheddar cheese

Instructions

1. Heat a large skillet with sides over medium-high heat and add the olive oil. When the oil is hot and fragrant, add the minced onion. Season with about 1/8 teaspoon of the salt and sauté for 3 minutes until translucent.
2. Add the minced garlic and sauté for another minute. Stir in the orzo and continue to cook, stirring frequently, until the orzo takes on a light golden color (about 3–4 minutes).
3. Add the remaining salt, dried chives, black pepper, chicken broth, milk, and hot sauce. Stir to combine. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 3–4 minutes.
4. Uncover and add the chopped broccoli. Gently toss the broccoli with the orzo, cover again, and simmer for another 3–4 minutes or until most of the liquid has been absorbed and the broccoli is tender-crisp.
5. Remove the skillet from the heat and stir in the shredded cheddar until melted and evenly combined.
6. Serve immediately, finishing with freshly cracked black pepper if desired.

Tips & Notes

• Add the broccoli late in the cooking process so it stays crisp rather than turning mushy.
• If after 6–8 minutes there is still excess liquid in the skillet, uncover and let it cook off a few minutes on medium-low heat until the sauce thickens.

Watch It

Video demonstration available (source video not embedded here).

Nutrition

Calories: 428 kcal; Carbohydrates: 41 g; Protein: 19 g; Fat: 21 g; Fiber: 5 g; Sugar: 6 g.

Nutrition information is automatically calculated and should be used as an approximation.