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The ingredients needed to prepare Mushroom and Cheese Orzo Bake:
- Use 1 tbsp canola oil
- Provide 1 tbsp butter
- Use 8 small sliced portobello mushrooms, sliced
- Take 1/4 cup red onion, diced
- Take 8 oz cooked orzo
- Get 3 tbsp fresh parsley, chopped
- Use 1/4 cup milk
- You need 1 -10 3/4 oz. cream of chicken soup
- Use 1 tbsp teriyaki sauce
- Use 1/2 tsp garlic powder
- Provide 1/4 tsp salt & pepper
- You need 2/3 cup shredded mozerella cheese
- Provide Topping
- Provide 1/4 cup shredded mozerella cheese
- Provide 3 tbsp sliced almonds
- Prepare 1 tsp dried parsley
Instructions to make Mushroom and Cheese Orzo Bake:
- Preheat oven to 375°.
- In a small skillet, saute onions and mushrooms with canola oil and butter until onions are transclucent and mushrooms are tender. Set aside.
- In a large bowl whisk milk and cream of chicken soup together with teriyaki sauce, salt & pepper, garlic and 3 tbsp fresh parsley.
- To the soup mixture add in cooked orzo, sautéed onions and mushrooms and 2/3 cup mozerella cheese. Stir well.
- Transfer mixture to a greased (I used non stick cooking spray) casserole dish. Top with sliced almonds, 1/4 cup mozerella cheese then lastly the dried parsley.
- Bake for 20 minutes until heated thoroughly and bubbly.
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