Ortega Orzo Casserole

Baked Ortega Chili Orzo Casserole

Baked Ortega Chili Orzo Casserole

My friend Shawn Klein made this dish for us before we ever had kids. Now, some 20 years later, it is still one of our favorite pasta dishes. My son used to think this dish was the absolute definition of the word “casserole.”

INGREDIENTS
11/2 cups orzo (rice-shaped pasta)
11/2 cups grated Monterey Jack cheese (or Pepper Jack)
1/2 cup diced Ortega chilies
1 red bell pepper, diced
1 cup sour cream
1/2 cup grated Parmesan cheese

DIRECTIONS
Preheat oven to 400°F. In a large pot of boiling water, cook orzo to al dente. Drain and place in large bowl. Mix cooked orzo with 1 cup of the jack cheese, bell pepper, chilies and 1/2 cup sour cream. Spread into a greased 9×13 inch baking  dish. Spread remaining sour cream in an even layer on top and sprinkle with remaining Jack and Parmesan cheeses. Bake for approximately 20 minutes, or until slightly puffed and cheese is browned.

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