Creamy orzo, melty cheese, savory French onion soup, and sour cream all baked in one pan. This French Onion Orzo Bake is weeknight comfort food gold.
Alright, so let me paint you a picture: it’s Thursday. I’ve got a pile of unfolded laundry that’s been haunting me for three days, a half-used tub of sour cream that’s dangerously close to expiring, and that weird post-work slump where you’re too hungry to think straight but also too tired to cook anything legit.
I open the fridge. I stare. I close it. I open the pantry. I see a dusty can of condensed French onion soup that I swear has been there since Christmas, and next to it? A bag of orzo that I forgot I bought in a pasta-buying frenzy last month.
I looked at that soup, that orzo, and my near-dead sour cream and just… went for it. I dumped it all in a casserole dish with some cheese (because obviously), tossed in a soup mix packet, and hoped the oven would perform a miracle.
And y’all—it did. Like bubbling, cheesy, French onion soup-flavored pasta magic kind of miracle. I didn’t measure perfectly. I didn’t even taste-test before baking (dangerous, I know). But somehow, it turned out so good I had to stop myself from eating it directly out of the pan.
My husband came home from work and said, “What’s that smell? Did you make… lasagna?” Nope. Better. French Onion Orzo Bake.
Why You’ll Love This French Onion Orzo Bake Recipe?
First of all, let’s just be honest: some nights you need something that tastes like effort but requires zero effort. Like, you wanna be comforted without having to actually caramelize onions for 45 minutes. That’s where this dish comes in.
It’s creamy. It’s cozy. It’s basically what you wish French onion soup could be if it were pasta and not… soup. The orzo does this thing where it soaks up all that broth and condensed soup and turns into this dreamy, almost-risotto-but-not situation. The sour cream brings a little tang, the cheese brings the joy, and the whole thing just works.
And look, I’m not saying this is fine dining. But I am saying it’s exactly what I want to eat when I’ve had a weird day and I need food that feels like it’s on my side.
Ingredient Notes:
Okay, so don’t let the word “bake” fool you. This is a pantry meal in disguise. And you don’t need anything fancy—just some staples that you probably already have sitting around:
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Orzo – That sneaky little pasta that looks like rice but behaves like comfort food. It cooks right in the pan, which means one less pot to wash.
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Vegetable broth – You could totally use chicken or beef, but veggie broth gives it depth without being overpowering. I like the low-sodium kind so I don’t overdo it later with the salt.
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Condensed French onion soup – The MVP of this recipe. No shame. It gives you that slow-cooked onion flavor without having to stand over a skillet weeping into your shallots.
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Sour cream – Adds richness and that perfect little tang. I used 8 oz because it was what I had left and I wasn’t about to waste it.
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French onion soup mix – Yes, another onion element. But trust me, they don’t cancel each other out. It actually gives the whole thing this savory punch that balances the creaminess.
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Thyme & black pepper – Not gonna lie, I eyeballed these. But they make the bake feel fancier than it really is.
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Worcestershire sauce – A weird word, a weird ingredient, but it brings depth. Just go with it.
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Cheese – I went with a Swiss/mozzarella mix, mostly because that’s what was in my cheese drawer. I think Gruyère would be amazing if you’re feeling extra.
How To Make French Onion Orzo Bake?
Step 1: Preheat that oven.
Crank it up to 450°F. I know it seems high, but we want that cheese to bubble and brown like it means business.
Step 2: Dump and stir.
In a 9×13 baking dish, combine the orzo, broth, condensed soup, sour cream, soup mix, thyme, pepper, Worcestershire sauce, and about half a cup of your shredded cheese. Stir it right in the pan—no need for a mixing bowl unless you’re feeling formal.
Step 3: First bake.
Slide it into the oven and let it bake for 35 minutes. This is where the orzo does its thing. Don’t peek. Trust the process.
Step 4: Cheese it up.
Pull it out and give it a look. It’s not glamorous yet—but now comes the glow-up. Sprinkle the remaining cheese over the top. Be generous. This is not the time for restraint.
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Step 5: Finish baking.
Back in it goes for 10–15 more minutes, until the cheese is melted, golden, maybe even a little crisp in the corners. That bubbling cheese moment is everything.
Step 6: Serve hot.
I usually top mine with a little grated parm because… why not? If you’re fancy, maybe some fresh herbs. If you’re me, you just grab a fork and go to town.
Storage Options:
This French Onion Orzo Bake reheats like a dream. It keeps in the fridge for about 4 days, though it rarely makes it that long in my house. Just scoop some into a bowl, microwave it, and maybe splash in a little broth if it’s looking too thick.
You can freeze it too, but I’ll be honest—the texture changes a little. Still edible, still tasty, but a little softer. You’ve been warned.
Variations and Substitutions:
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Out of sour cream? Greek yogurt works. Just don’t use the flavored kind. Learned that one the hard way. Vanilla orzo = no thanks.
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Want protein? Stir in leftover shredded chicken, crumbled sausage, or even sautéed mushrooms.
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Different cheese? Use what you’ve got. Sharp white cheddar, provolone, fontina—they all work.
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No condensed soup? Make a quick substitute with caramelized onions, broth, and a little cream + flour mixture. But honestly… the can’s just easier.
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Want heat? Add red pepper flakes or a splash of hot sauce. I do this when I need to feel something.
What to Serve with French Onion Orzo Bake?
Honestly? This dish doesn’t need anything else. But if you’re serving guests or just trying to make it feel like a full spread:
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Crisp salad with vinaigrette—something light and sharp to cut the richness
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Garlic bread because always
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Steamed or roasted veggies like broccoli or green beans
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Wine—a dry white or a chill red pairs beautifully (and makes it feel fancier than it is)
Frequently Asked Questions:
Can I prep it ahead?
Totally. Mix everything, stick it in the fridge, then bake when ready. Let it sit at room temp for 20ish minutes before baking so it heats evenly.
Is it gluten-free?
Not as written, but you can make it work. Use gluten-free orzo and double-check that your soup mix and condensed soup are GF-certified. A couple tweaks and you’re good.
What if I don’t like onions?
Uh… this probably isn’t your dish. But maybe try it with mushroom soup instead? Just know it won’t be French Onion anymore. More like… “Whatever Was Left In My Pantry Orzo Bake.” Which honestly still sounds good.
This French Onion Orzo Bake is comfort food that doesn’t ask much of you. It’s not fussy. It’s not perfect. But it is warm, cheesy, and exactly what you want when you’re tired and need dinner to show up and hug you.
And hey—if you make it? I’d love to hear how it goes. Did you add bacon? Did your kids call it “cheesy onion pasta”? Did you eat it in sweatpants while watching old reruns of Friends? Same. Tell me everything.
Catch you in the comments, casserole lovers.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
French Onion Orzo Bake
Ingredients
- 2 cups uncooked orzo pasta
- 3 ½ cups vegetable broth
- 1 can 10.5 oz condensed French onion soup
- 8 ounces sour cream
- 1 packet French onion soup mix
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 3 cups shredded cheese Swiss, mozzarella, or a combination, divided
Instructions
Preheat the oven.
- Preheat your oven to 450°F (232°C). Prepare a 9x13-inch baking dish by lightly greasing it or using nonstick spray.
Combine all base ingredients.
- In the prepared baking dish, add the uncooked orzo, vegetable broth, condensed French onion soup, sour cream, French onion soup mix, dried thyme, black pepper, Worcestershire sauce, and ½ cup of the shredded cheese. Stir the mixture thoroughly to ensure even distribution of ingredients.
Bake the orzo base.
- Place the dish in the preheated oven and bake for 35 minutes, uncovered. During this time, the orzo will absorb the liquid and soften as it bakes.
Add remaining cheese and finish baking.
- After 35 minutes, remove the dish from the oven and sprinkle the remaining 2 ½ cups of cheese evenly over the surface. Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the cheese is fully melted and lightly golden around the edges.
Serve.
- Allow the French Onion Orzo Bake to rest for a few minutes before serving. Garnish with freshly grated Parmesan or herbs if desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
