Preheat oven to 375 F.
Combine the broccoli and cooked orzo in 9x9 baking dish.
Heat a saute pan over medium-high with a few tablespoons of olive oil. Add the onions and cook for 2 to 3 minutes, until translucent. Add the garlic, season with salt and cook until fragrant.
Sprinkle with flour and stir to coat onions and garlic. Cook for 1 minute to toast flour. Whisk in the chicken stock and cook for 3 to 4 minutes or until the mixture thickens slightly.
Add milk and 2 cups of cheese and stir together. Adjust seasoning to taste. Pour over the broccoli.
In a medium bowl, combine the remaining ingredients and stir. Sprinkle over the baking dish. Bake for 30 minutes until bread crumbs are golden. Serve warm.
Helpful Tip: Use equal parts flour and oil for the roux. The darker the roux, the richer the flavor. Stir the roux as you go to avoid lumps.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 175 (74%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 50.1mg||15 %|
|Sodium 347.3mg||12 %|
|Potassium 167.2mg||4 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.6g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 238
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