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orzo vegetable casserole with crumb topping


this is an easy casserole to put together. it may be a complete meal or serve it with your favorite meat. i use canned chunky italian tomatoes that already have basil, oregano & garlic in them. if you use this type of canned tomato omit the basil, oregano and cut the garlic back to 3 cloves. salting the eggplant does not make the recipe salty it simply removes moisture from the eggplant- most of the the salt flows out with the moisture.


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  • Carbohydrates: 397.7
  • Fats: 18.0
  • Dietary Fiber: 40.0
  • Minerals: 302.0
  • Proteins: 26.0
  • Vitamins: 33.0
  • Water: 20.0


  1. Cook the orzo according to package instructions
  2. Cool
  3. Slice the eggplant into 1 / 2" slices
  4. Salt both sides and place on paper towels
  5. Cover with paper towel allowing the slices to drain for 1 hour
  6. Pat dry with fresh paper towels
  7. Set aside
  8. In a lightly greased 9 x 13 x 3" casserole dish
  9. Mix together the orzo
  10. Tomatoes
  11. Pepper
  12. Green beans
  13. Onion and garlic season with salt & pepper
  14. Pour into the casserole dish top with eggplant slices
  15. Place in 375f oven uncovered for 45 minutes
  16. Meanwhile break the crustless bread slices into crumbs
  17. Melt butter / margarine in a skillet
  18. Mix in crumbs
  19. Do not brown them
  20. Remove and mix in the parmesan and parsley
  21. Remove casserole from oven
  22. Sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden

Step 10

Total Time in Minute 80

Ingredients Count 15

cooking orzo vegetable casserole with crumb topping

See More Relate Photo


Orzo pasta


Fresh basil

Fresh oregano

Garlic cloves

Green bell pepper


Coarse salt

Green beans


Salt and pepper

Fresh parsley

White bread


Parmesan cheese

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