Turkey, Broccoli and Orzo Casserole – A cheesy dinner casserole featuring ground turkey, fresh broccoli, Harvarti cheese and orzo pasta.
Okay, I give up. I’m waving the white flag. I know back in January I said I was making salad for dinner a few times a week and this week, I am reporting that I have failed. If you live in Massachusetts you can feel my struggle, I’m sure. So here’s the deal. It’s hard for me to want to eat bright, beautiful fresh veggies when I’m buried under the snow. Most of you probably know that we have been getting clobbered this winter. As of today, we are at the third snowiest season on record and we’re getting pretty close to moving up on that list. My point being, is that when it’s in single digits and snow is slowly burying us alive (dramatic much?), I WANT COMFORT FOOD! I want casseroles and I want melted cheese and pasta and just all around ooey gooey goodness! And I’m not sorry about that!
I swear, as soon as this ridiculous weather gives us a break, I will go back to my beautiful salads full of color and beauty and hope for a warmer season on the horizon. But for today, give me comfort! This is one of those dishes that I think can go in a lot of different directions. As a matter of fact, the recipe I adapted this from (found here) uses Fontina cheese. I love Fontina, but I had Harvarti in my fridge, so I used that. I think any cheese would really go well, so if you have something different kicking around, by all means, use it. You could probably even change the veggie to spinach if that’s your thing. Go for it. Make it your own. Part of me wants to ask you where you are and how your weather is, but I’m afraid I’ll just get mad at you if you live in a warm weather climate, so I’ll refrain.
Your support of clicking thru to visit our advertisers and/or purchasing items through our affiliate links, located throughout this blog post, helps to keep this page going and is very much appreciated.
- 1 lb ground turkey
- 12 oz orzo
- 3 C broccoli florets
- 2.5 C milk I use 1%
- 2 T flour
- 6 oz havarti cheese cubed or grated
- 1 tsp ground mustard
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp paprika
- 1/4 C bread crumbs dry
- 2 T grated parmesan cheese
- 1 tsp olive oil
- Non stick spray or butter
Preheat oven to 375. Prepare a baking dish with non stick spray or rub with a bit of butter.
Brown turkey in skillet over medium high heat. Set aside.
Prepare orzo in saucepan, according to package directions. Drain orzo and place into baking dish. Add ground turkey and broccoli florets to dish as well.
Return saucepan back to stove over medium heat with 2 T flour and 1/2 C milk, whisking often. Once it starts to thicken, slowly whisk in the rest of the milk. Once the mixture resembles a sauce, remove from heat. Stir in havarti, mustard, garlic powder, salt and pepper. Continue to stir until the cheese is melted.
Pour sauce over orzo, turkey and broccoli. Stir well to coat everything evenly.
In a small bowl combine paprika, bread crumbs, parmesan cheese and olive oil. Sprinkle mixture over the top of casserole.
Bake 20 minutes.
Recipe Adapted From wegottaeat