Broccoli and Orzo Pasta Casserole

Ingredients:

• 1 cup dry orzo pasta
• 6 cups broccoli florets (about 340 g)
• 3 tbsp unsalted butter + 1 tbsp melted
• 2 tbsp. flour
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, crushed
• 2.5 cups whole milk
• 1.5 tbsp. grated havarti cheese
• 1/4 cup sour cream
• 3 tbsp. l. grated parmesan
• 0.5 cup panko breadcrumbs
• A little butter to grease the pan

Preparation:

1. Preheat oven to 190°C and grease a 2-quart baking dish with butter.
2. Bring a large pot of generously salted water to a boil. Add the orzo pasta, stir, and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Drain and set the pasta and broccoli aside.
3. Heat a large saucepan or cauldron over medium heat. Add the butter and flour, stir, and cook for about 1 minute. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes.
4. Stir in the milk, bring the sauce to a gentle simmer, reduce the heat, and simmer for about 5 minutes. Turn off the heat and add 1 cup of Havarti cheese, sour cream, 2 tablespoons of Parmesan cheese, 1 teaspoon of salt, and black pepper to taste. Gently fold in the broccoli and orzo pasta.
5. Transfer the mixture to a greased baking dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. In a small bowl, combine breadcrumbs With the remaining 1 tablespoon melted butter. Season with salt and spread evenly over the pasta and broccoli mixture. Bake until golden brown and bubbly, about 30 minutes.