Lemon Pepper Orzo Casserole (Dump & Bake Dinner)

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 lb orzo* (453 g)

2 cups chopped asparagus (cut into bite-sized pieces)

3 cups vegetable broth (700 mL)

1 cup heavy cream (236 mL)

4 cloves garlic (minced)

2 tsp lemon pepper seasoning

½ tsp each salt, mustard powder

¼ tsp ground black pepper

½ cup grated parmesan cheese (40 g)

2 handfuls fresh spinach (roughly chopped)

1 15-oz can chickpeas (optional)

Directions

Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9x13 inch or similar) casserole dish.

Dump: To the prepared dish, dump in 1 lb orzo*, 2 cups chopped asparagus, 3 cups vegetable broth, 1 cup heavy cream, 4 cloves garlic (minced), 2 tsp lemon pepper seasoning, ½ tsp each salt, mustard powder, and ¼ tsp ground black pepper.Optionally stir in 1 15-oz can chickpeas (drained).

Bake: Stir to combine then cover tightly with aluminum foil. Bake for 30 to 40 minutes*, or until orzo is al dente (mostly tender but still has a little firmness in the middle).

Stir Ins: Stir in ½ cup grated parmesan cheese and 2 handfuls fresh spinach. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.

Serve warm with crusty bread on the side!