Baked Orzo With Bacon, Mushrooms, and Peas


Orzo and Peas:

Bacon (Optional):

Ingredients To Be Sautéd:

Dry Ingredients For The Sauce:

Milk For The Sauce:

Parmesan Cheese For The Sauce:

Parmesan Cheese Topping:


  1. Preheat oven to 350°.
  2. Butter a 2-quart casserole dish and set aside.
  3. If you are using the optional bacon, cook bacon in a skillet. Remove from skillet, allow to cool, crumble into small pieces, and set aside.
  4. Drain all but 1 tablespoon bacon fat from skillet. (If you opted out of using bacon skip this step.)
  5. Add 2 tablespoons butter to the skillet.
  6. With heat on medium low, add the onions to the pan and sauté until tender and golden in color.
  7. Add the mushrooms to the pan and cook until tender.
  8. Add the garlic then pour the mixture into a mixing bowl and set aside.
  9. In a medium saucepan heat four cups salted water to a boil.
  10. Add the orzo and cook for 6 minutes.
  11. Add the peas to the orzo and cook for another 1 minute.
  12. Drain the orzo and peas and add to the mixing bowl.
  13. If you are using bacon, add to mixing bowl stirring to incorporate.
  14. In a small bowl, whisk together the dry ingredients for the sauce.
  15. On medium-low heat melt 1 tablespoon butter in the skillet.
  16. Add the dry ingredients to the butter, stirring to incorporate.
  17. When the flour mixture begins to bubble, add the milk.
  18. Stirring constantly, bring the milk mixture to a simmer and allow to thicken; 3 to 5 minutes. Remove from heat.
  19. Stir in 1 cup of Parmesan cheese.
  20. Pour the sauce over the orzo tossing to incorporate.
  21. Pour the orzo mixture into the prepared baking dish.
  22. Sprinkle ½ grated Parmesan over the top.
  23. Bake uncovered for 30 minutes.
  24. Serve.


You do not need to use bacon, but it does add a really nice flavor to this casserole.

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