Deliciously Easy Broccoli Cheddar Orzo Bake for Cozy Dinners

What You’ll Need:

Here’s the ingredient list for the Broccoli Cheddar Orzo Bake—simple and straightforward because good food doesn’t need to be complicated.

• 1 ½ cups orzo pasta (uncooked)
• 3 cups fresh broccoli florets (about one medium head – you can find this in the fresh produce section)
• 2 cups shredded sharp cheddar cheese (feel free to use mild or extra sharp depending on your taste)
• 1 ½ cups milk (whole or 2% works best for that creamy texture)
• 1 cup low-sodium chicken or vegetable broth (adds depth, but water can work in a pinch)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 small onion, finely chopped (optional but adds great flavor)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• ½ teaspoon paprika or smoked paprika (optional for a little warmth)
• ½ cup breadcrumbs (for that crunchy topping, but feel free to skip)

No stress if you don’t have all the ingredients. I often swap broccoli for frozen if fresh isn’t available, or use mozzarella mixed with cheddar for a gooey twist. The key is keeping things simple and feel-good.

For budget-friendly shopping, orzo is usually very affordable and cooking this casserole in one dish helps keep costs low—no need for multiple expensive ingredients.

Prep shortcuts? Using pre-chopped broccoli or frozen steam-in-bag broccoli florets can save you time. I sometimes even skip the breadcrumb topping on rushed nights, and it’s still fantastic.

Leftovers store super well covered in the fridge for 3-4 days. Reheat gently on the stove or in the oven for that fresh-from-the-oven feeling all over again.

Personally, I love adding a little extra cheddar cheese on top before baking—it’s the kind of cheesy broccoli pasta casserole that feels just right with a golden crust.

Let’s Make It Together!

Ready to dive in? Here’s how we put this Broccoli Cheddar Orzo Bake together step-by-step. I promise, it’s easier than you might expect.

1. Preheat your oven to 375°F (190°C). While it warms up, you can get your ingredients out and ready—a good time to chop your broccoli if needed.
2. Cook your orzo pasta in salted boiling water just shy of al dente, about 6-7 minutes. Drain and set aside. This little tip helps avoid mushy orzo after baking.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Next, toss in the garlic and cook until fragrant (just about 30 seconds).
4. Make the creamy sauce by sprinkling the flour over the butter, onion, and garlic mixture and stir constantly for about 1 minute—this cooks out the raw flour flavor. Slowly whisk in the milk and broth together, stirring continuously to keep it smooth. Let it bubble gently until the sauce starts to thicken, about 3-5 minutes.
5. Add your shredded cheddar cheese to the sauce, stirring until melted and smooth. Season with salt, pepper, and paprika. It should smell wonderfully cheesy by now.
6. Gently fold the cooked orzo and broccoli into the cheese sauce until everything is nicely coated. This forms the base of your baked orzo pasta with cheese.
7. Pour the whole mixture into a greased 9×13 baking dish. Sprinkle breadcrumbs evenly on top for a golden, crunchy finish if you’re using them—and for extra cheese, add a handful of shredded cheddar on top.
8. Bake uncovered for 20-25 minutes, until bubbly and the top is golden brown. Keep an eye on it so your cheesy broccoli pasta casserole doesn’t get too dark!
9. Let it cool a few minutes before serving. This rest time helps things set perfectly and makes scooping easier.

From my experience, this Broccoli Cheddar Orzo Bake usually takes about 40 minutes total from start to finish—not bad for a homemade comfort food casserole with orzo. While it bakes, it’s the perfect moment to set the table or whip up a quick side salad.

Don’t worry if your casserole looks a bit creamy and loose before baking—that’s exactly how it should look. It sets up wonderfully once heated through.

A kitchen tip I learned? Prepping your sauce while your pasta cooks streamlines the process, and you avoid overcooking the orzo. Trust me, simpler is better here!

How I Love to Serve This!

There’s something about a warm, cheesy dish like this Broccoli Cheddar Orzo Bake that just hits the spot no matter the occasion.

I like serving this vegetable pasta bake alongside a crisp, green salad dressed with lemon vinaigrette to balance the richness. Roasted cherry tomatoes or a simple cucumber salad give it freshness.

On busy weeknights, this casserole shines because it’s a complete meal in one dish. Often I add a little grilled chicken or cooked sausage on the side for extra protein—making it even more satisfying.

Presentation-wise, I love sprinkling a pinch of fresh parsley on top for a pop of color and brightness.

This Broccoli Cheddar Orzo Bake also makes a fantastic potluck contribution or weekend comfort dinner. Friends and family always ask for seconds—and it’s easy to double the recipe when feeding a crowd.

Leftovers? I enjoy them cold or gently reheated in a skillet with a splash of milk to keep it creamy.

I’ve even tried seasonal twists by adding roasted butternut squash in the fall or swapping the broccoli for asparagus in spring. It adapts beautifully without losing that cheesy broccoli pasta casserole charm.

If you’re curious about other easy bakes, you might love this French Toast Bake Recipe that’s great for mornings or the hearty chicken sausage orzo casserole for dinner variety.

Common Questions Answered

Here are some questions I often get about Broccoli Cheddar Orzo Bake, answered like I’m right there next to you in the kitchen.

Q: Can I make this ahead for meal prep?
Absolutely! This Broccoli Cheddar Orzo Bake reheats beautifully and actually tastes even better the next day when the flavors have melded. Store it in an airtight container and warm up individual portions for easy lunches or dinners.

Q: What if I don’t have fresh broccoli?
No worries. Frozen broccoli works just fine here. I usually thaw and drain it well before mixing to avoid extra moisture. This swap keeps the casserole easy and still packed with veggies.

Q: Can I use different cheeses?
Definitely! While sharp cheddar is classic, mixing in mozzarella or gouda can make for a delicious twist on this creamy broccoli cheddar casserole. Just keep the cheese amount similar for the best gooey melt.

Q: Is there a dairy-free version?
I’ve tried this with plant-based milks and vegan cheese. The texture changes a bit, but it’s still tasty and comforting. Using a dairy-free butter also helps keep that creamy feel.

Q: How can I make this more flavorful?
Adding a pinch of smoked paprika or a dash of mustard powder to the sauce amps up the flavor without a lot of effort. Fresh herbs like thyme or chives sprinkled in after baking bring freshness.

Q: Can I skip the breadcrumb topping?
Of course. I do that often on busy nights, and the Broccoli Cheddar Orzo Bake still tastes great. A little more cheese on top before baking keeps it luscious.

Q: How do I know when it’s done baking?
Look for a bubbly, hot casserole with a golden top. Your cheesy broccoli pasta casserole should smell inviting and the orzo cooked through but still tender. If it’s browning too quickly, cover loosely with foil.

If you want to peek at a similar one-pot broccoli cheddar orzo recipe that’s extra creamy, this one from The Kitchn is a lovely reference. Also, there’s a great community sharing new broccoli casseroles over on Facebook for inspiration.

Final Thoughts

This Broccoli Cheddar Orzo Bake is one of those comforting dishes that’s become a steady favorite in my kitchen routine. It strikes the perfect balance between nourishing and indulgent without extra fuss.

My favorite Broccoli Cheddar Orzo Bake tips:

• Use sharp cheddar for that bold cheesy flavor that resonates in every bite.
• Don’t skip the rest time after baking; it makes serving so much easier.
• Keep cooked orzo just shy of done before mixing; it prevents mushiness after baking.

I’ve tried several variations—from swapping broccoli for kale to adding cooked sausage or mushrooms—and honestly, the classic with broccoli and cheddar is the version I keep coming back to.

This dish is all about flexibility and fun home cooking without pressure. My hope is you’ll make this Broccoli Cheddar Orzo Bake your own—adding little tweaks that fit your pantry and palate.

Thank you for spending this time chatting with me. Cooking real meals that feel good and taste amazing is such a gift. I hope this recipe brings ease and joy to your table—because sharing simple, nourishing food is what Just Healthy Bites is all about.

For more easy baked favorites, don’t forget to check out the cheddar jalapeno burgers or whip up some baked feta pasta with pesto—both are winners in our house.

Happy cooking, friend!

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Broccoli Cheddar Orzo Bake

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A comforting and cheesy baked casserole combining tender orzo pasta, fresh broccoli florets, and sharp cheddar cheese for a wholesome weeknight meal.

• Author: Zaya Dawson
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 2 cups broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
2. Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
3. Steam the broccoli florets until tender-crisp, about 4-5 minutes, then drain and set aside.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
5. Gradually whisk in the milk, stirring constantly, until the sauce thickens, about 3-4 minutes.
6. Remove from heat and stir in garlic powder, salt, black pepper, smoked paprika, and 1 1/2 cups of shredded cheddar cheese until melted and smooth.
7. Combine the cooked orzo, steamed broccoli, and cheese sauce in a large bowl. Mix well to combine.
8. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese and Parmesan cheese evenly on top.
9. Bake in the preheated oven for 20-25 minutes, until bubbly and golden on top.
10. Let it cool slightly before serving. Enjoy warm.

Notes

For a crispy topping, broil the casserole for the last 2-3 minutes of baking. Optionally, add cooked chicken or bacon for extra protein.