Orzo Vegetable Casserole With Crumb Topping

Recipe by Bergy
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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the orzo according to package instructions, cool.
  • Slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. Pat dry with fresh paper towels, set aside.
  • In a lightly greased 9 x 13 x 3" casserole dish.
  • Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
  • Pour into the casserole dish top with eggplant slices.
  • Place in 375F oven uncovered for 45 minutes.
  • Meanwhile break the crustless bread slices into crumbs.
  • Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
  • Remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.
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