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Ingredients

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Directions

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  • Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick cooking spray; set aside. Bring a large pot of water to a boil. Add orzo and cook according to package directions or until al dente. Drain and return to pot.

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  • Meanwhile, in a medium saucepan whisk together 1/2 cup of the milk and the flour until combined. Add remaining milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in fontina, 1/2 cup of the Parmesan, Dijon, 1/4 teaspoon of the garlic powder, the salt, and pepper until smooth. Add sauce to orzo in pot along with broccoli. Stir until coated. Transfer mixture to prepared dish.

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  • In a small bowl combine bread crumbs, paprika, canola oil, and remaining 1/4 teaspoon garlic powder; sprinkle evenly over orzo mixture. Sprinkle remaining 2 tablespoons Parmesan over orzo mixture.

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  • Bake, uncovered, in the preheated oven for 15 to 20 minutes or until heated through.

Nutrition Facts

332 calories; total fat 8g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 28mg; sodium 372mg; potassium 153mg; carbohydrates 43g; fiber 9g; sugar 6g; protein 17g; trans fatty acidg; vitamin a 389IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12 1mcg; calcium 283mg; ironmg.

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