This casserole is a delicious way to use some leftover ham from Easter. A homemade cheese sauce is made with flour, milk, salt, pepper and cheddar cheese. Then cooked orzo, chopped broccoli, spinach and cubed ham are stirred into the sauce. Next everything is transferred to a casserole dish before being topped with French fried onions and more cheese. The casserole is baked until bubbly.
Course
Entree
Prep Time30minutes
Cook Time20minutes
Servings8people
Ingredients
4cupschicken stock
2cupsuncooked orzo pasta
3tbspbutter
¼cupAP flour
2cups2% milk
½tspsalt
½tsppepper
2cupsshredded sharp cheddar cheesedivided
1 ½cupscubed fully cooked ham
2cupschopped fresh broccoli
2cupschopped fresh kale
1cupFrench-fried onions
Instructions
Preheat oven to 350 F. In a large saucepan, bring stock to a boil; stir in orzo. Cook, uncovered, until orzo is al dente and broth is absorbed, 8-10 minutes.
Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 4-5 minutes. Gradually whisk in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 1 ½ cups cheese; cook until cheese is melted.
Add orzo, ham, broccoli and kale. Transfer to a greased 13x9 baking dish; sprinkle with onions and remaining cheese. Bake uncovered until bubbly, 20 to 25 minutes.