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Orzo and Olive Bake Recipe

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This recipe for Orzo and Olive Bake, by , is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Koch

Category:
Category:

Ingredients:  
Ingredients:  
1/2 (16 oz) package orzo, uncooked
1 large onion, chopped
1 c chopped celery
2 T EVOO
1 Tall purpose flour
1 (16 oz) can Italian style tomatoes
1/2 c diluted chicken broth
1 tsp dried whole oregano
1 (4 oz) can sliced ripe olives, drained
2 c mozzarella cheese, divided
3/4 tsp salt
1/4 tsp ground red pepper

Directions:
Directions:
Cook orzo according to package instructions, drain and set aside. Saute onion and celery in oil in a large skillet until tender. Add flour, stirring constantly until blended.

Add tomatoes, broth, oregano and red pepper. Simmer 5 minutes. Stir in orzo, olives, 1 cup cheese and salt.

Spoon mixture into a greased 1 1/2 QT casserole dish. Sprinkle with remaining 1 c of cheese. Bake, uncovered at 400 fir 20 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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