French Onion Orzo Bake
This French Onion Orzo Bake combines tender orzo pasta, French onion soup, sour cream, and cheese for a creamy, comforting one-pan meal.
6 Servings
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
To prepare this dish gluten-free, substitute the orzo with a certified gluten-free orzo or small pasta. Additionally, ensure both the French onion soup mix and condensed French onion soup are labeled gluten-free, as many commercial versions may contain wheat-based additives or thickeners. The remaining ingredients are typically gluten-free but double-check packaging for any hidden gluten sources.