Broccoli Orzo Bake

Name: Broccoli Orzo Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1/4 cup shredded Asiago cheese; 2 tablespoons 2% milk; 1 tablespoon Dijon mustard; 1/4 teaspoon pepper; 3 cups fresh broccoli florets; 1/2 cup uncooked orzo pasta, cooked and drained; 1/3 cup chopped onion; 1/3 cup chopped sweet red pepper; 1/4 cup shredded part-skim mozzarella cheese; 1 tablespoon dry bread crumbs; 1/2 teaspoon olive oil

Orzo pasta makes this bake a sensational alternative to the classic broccoli casserole. There's a nice blend of cheese and a hint of mustard in the dish.—Shana Conradt, Greenville, Wisconsin

Ingredients

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup shredded Asiago cheese
2 tablespoons 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon pepper
3 cups fresh broccoli florets
1/2 cup uncooked orzo pasta, cooked and drained
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon dry bread crumbs
1/2 teaspoon olive oil

Directions

In a large bowl, combine the soup, Asiago cheese, milk, mustard and pepper. Stir in the broccoli, orzo, onion and red pepper. Transfer to a greased 1-1/2 qt. baking dish. Combine the mozzarella cheese, bread crumbs and oil; sprinkle over broccoli mixture.
Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted.