Cheesy Baked Orzo with Mushrooms and Peas
Cheesy Baked Orzo with Mushrooms and Peas is a vegetarian baked orzo casserole with a parmesan cheese sauce and crispy breadcrumbs!
I just can’t get enough of the stuff.
I decided that I wanted to do a baked macaroni and cheese version, and that’s where this baked orzo casserole comes in.
It’s prepared just like classic macaroni and cheese, beginning with a homemade cheese sauce that’s ready in about 10 minutes.
I opted to use parmesan cheese here, but you can use your favorite, whatever it may be.
Make it as cheesy as you like, too. 🙂
This baked orzo is packed with veggies, making it a great vegetarian main dish. I’ve included sautéed mushrooms and green peas, but it’s customizable with whatever veggies that you have on hand.
Add shredded rotisserie chicken for some added protein!
This baked orzo is extremely family friendly, and it’s a different way to enjoy macaroni and cheese.
I’m all for new dishes, especially when they include my orzo pasta. 🙂
Additional mac and cheese recipes you’ll love:
Classic baked macaroni and cheese by My Recipes
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups low fat or non fat milk
- 1 cup of grated parmesan cheese
- salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms washed, stemmed, halved and sliced
- 2 cloves garlic, minced
- 1 cup frozen green peas, thawed
- 1 3/4 cups dried orzo pasta, cooked al dente according to package directions
- 1/3 cup panko breadcrumbs
- cooking spray
- Preheat the oven to 350 degrees. Grease a 13x9" baking dish with cooking spray.
Prepare the Sauce:
- Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk until bubbly and golden, about 1 minute. Add the milk and whisk continuously until the mixture comes to a boil. Reduce heat slightly and continue whisking until the mixture thickens slightly, about 8-10 minutes. Remove from heat and whisk in the cheese until melted and smooth. Whisk in salt and pepper to taste and set aside.
- Heat the olive oil in a large saute pan over medium heat. Add the mushrooms and garlic, and saute 3 minutes. Add the peas and continue cooking until the liquid from the mushrooms evaporates and the peas are tender, about 2-3 minutes more. Remove from heat and set aside.
- Place the cooked orzo pasta in a large bowl. Add the mushroom and pea mixture, and pour over the sauce. Stir gently until well combined. Pour into the prepared baking dish. Sprinkle the panko breadcrumbs over the top, and spray the breadcrumbs with cooking spray in order to get them nice and brown. Bake on the middle rack of the oven for 30 minutes or until bubbly and golden brown. If the top hasn't browned completely, place the dish under the broiler for about 1 minutes, keeping a close eye on it to prevent burning. Cool about 10-15 minutes before serving. Enjoy!
- If you like your macaroni and cheese cheesier, simply add more cheese to the sauce!
- Add shredded or diced chicken for added protein.
- Customize this dish with whatever veggies you have on hand.
Amount Per Serving: Calories: 219 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 347mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 11g