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Orzo & Mushroom Casserole

Here's how you make Orzo & Mushroom Casserole
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  • Servings: 6
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/4 cup sun-dried tomatoes (chopped, not in oil)
  • 1/4 cup water (boiling)
  • 1 tablespoon olive oil
  • 2 cups leeks, sliced
  • 2 cups diced portabella mushrooms
  • 1 cup button mushrooms, quartered
  • 2 cloves garlic, peeled and minced
  • 2 cups fennel bulb, thinly sliced
  • 2 cups orzo (cooked, cook according to package instructions)
  • 2 cups low-sodium tomato juice
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1 cup provolone cheese, shredded
  • 1/4 cup Parmesan cheese, grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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