Orzo & Mushroom Casserole
Recipe: #21062
September 23, 2015
Categories: Casseroles, Side Dishes, Cheese, Parmesan, Orzo, Mushrooms Oven Bake, Vegetarian, Kosher Dairy, more
"From an old BBS site. Nice side for roast chicken or pork."
Ingredients
Nutritional
- Serving Size: 1 (216.8 g)
- Calories 175.6
- Total Fat - 8.7 g
- Saturated Fat - 3.6 g
- Cholesterol - 44 mg
- Sodium - 670.9 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 2.3 g
- Sugars - 2.7 g
- Protein - 17.3 g
- Calcium - 241.5 mg
- Iron - 1.3 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
Step 2
Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes, or until tomatoes soften; drain.
Step 3
Heat oil in a large nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms, garlic and fennel; saute 5 minutes.
Step 4
Combine the mushroom mixture, orzo, tomato juice, basil, vinegar, paprika and pepper in a large bowl; stir well.
Step 5
Spoon mixture into prepared baking dish. Bake, uncovered, for 25 minutes.
Step 6
Sprinkle provolone and Parmesan over casserole, and bake an additional 5 minutes.
Step 7
Serve hot.
Tips
No special items needed.