Pepperoni and Orzo

• 23 cups Orzo (uncooked)
• 1/2 cups Diced Pepperoni
• 1/2 cups Chopped Onion
• 2 Tablespoons Flour
• 23 cups Chicken Broth
• 23 cups Shredded Cheddar Cheese
• 1/4 cups Bread Crumbs
• 1 Tablespoon Olive Oil

1. 1.
2. Cook orzo in water according to package directions.
3. Drain and set aside.
4. 2.
5. Combine the pepperoni and the onion in a skillet over medium-high heat.
6. Cook until the onions are soft.
7. Trust me when I tell you that no fat will be needed for this step.
8. 3.
9. Add the flour to the pan and cook, stirring frequently, for a few minutes or until the floury taste is gone.
10. The dish will not look at all attractive at this point.
11. 4.
12. Add the chicken broth and cook, stirring frequently, until the sauce starts to thicken.
13. This is a good time to add cooked veggies like broccoli if you want to.
14. 5.
15. Take the pan off the heat and stir in the cheese until it is all melted.
16. Add the orzo.
17. Pour into prepared casserole dish.
18. 6.
19. Mix bread crumbs and olive oil and sprinkle over casserole.
20. I like to add pizza seaoning to the topping.
21. 7.
22. Cook at 350 degrees for 15 minutes or until bubbly and the bread crumbs have crisped up.

pepperoni, onion, flour, chicken broth, cheddar cheese, bread crumbs, olive oil

Taken from tastykitchen.com/recipes/main-courses/pepperoni-and-orzo/ (may not work)