Lemon Pepper Orzo Casserole (Dump & Bake Dinner)

Ingredients

• 1 lb orzo
• 2 cup asparagus (Chopped into bite-sized pieces)
• 3 cup vegetable broth
• 1 cup heavy cream
• 4 cloves garlic (Minced)
• 2 tsp lemon pepper seasoning
• 0.5 tsp salt
• 0.5 tsp mustard powder
• 0.25 tsp ground black pepper
• 0.5 cup Parmesan cheese (Grated)
• 2 handfuls fresh spinach (Roughly chopped)
• 1 15-oz can chickpeas (Optional; drained)
• oil or cooking spray (For lightly greasing the casserole dish)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a large 9-by-13-inch casserole dish, or a similarly sized baking dish.

2. 2

   Add the orzo, chopped asparagus, vegetable broth, heavy cream, minced garlic, lemon pepper seasoning, salt, mustard powder, and ground black pepper to the prepared casserole dish.

3. 3

   If using chickpeas, drain them well and stir them into the casserole with the other ingredients.

4. 4

   Stir everything thoroughly so the orzo is evenly distributed and coated in the liquid and seasonings.

5. 5

   Cover the dish tightly with aluminum foil. Bake for 30 to 40 minutes, checking toward the end of the range, until the orzo is mostly tender but still has a little firmness in the center. Higher-quality Italian orzo may need closer to 40 minutes; less-processed orzo cooks more slowly.

6. 6

   Remove the foil and stir in the grated Parmesan and chopped spinach. The spinach should begin to wilt into the hot orzo.

7. 7

   Return the casserole to the oven, uncovered, and bake for 5 to 10 minutes more, until the orzo is fully tender and the spinach is gently wilted.

8. 8

   Serve warm, with crusty bread on the side.

Notes

Do not skip the foil during the first bake: it traps steam so the orzo hydrates evenly. Orzo cooking times vary by brand; if it becomes mushy, reduce the first-bake time next time. Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months; add a little extra broth when reheating to rehydrate the casserole. The stated liquid ratio may not work reliably with gluten-free orzo or pasta.

Nutrition per serving

• main dish
• casserole
• vegetarian
• baked
• one-pot
• dump-and-bake
• weeknight dinner
• high-fiber option