Orzo & Mushroom Casserole
Created by Mikekey on September 23, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 35m
- Recipe #21062
Ingredients
- 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
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.
Nutritional Facts
- 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