Orzo & Mushroom Casserole

15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #21062

September 23, 2015



"From an old BBS site. Nice side for roast chicken or pork."

Original is 6 servings

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.

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