Easy Weeknight Orzo Bake
This Easy Weeknight Orzo Bake combines orzo, asparagus, and creamy soup for a comforting meal that is perfect for busy nights.
Ingredients
Main ingredients
- 1 cup orzo pasta
- 2 cups asparagus, chopped
- 1 can cream of mushroom soup
- 1 cup chicken or vegetable broth
- 1 cup shredded cheese (e.g., mozzarella, cheddar)
- 1 tablespoon lemon pepper seasoning
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the orzo, chopped asparagus, cream of mushroom soup, and chicken or vegetable broth.
- Stir in the lemon pepper seasoning, and season with salt and pepper.
- Top with shredded cheese.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the pasta is tender and the cheese is bubbly.
- Let it cool slightly before serving.
Notes
This Orzo Bake can be served directly from the baking dish for a casual family dinner. It's great on its own or paired with a salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it in the oven or microwave and add a splash of broth.