Ingredients55 m servings 404 cals
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8-inch square baking dish.
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until almost cooked through but firm to the bite, 9 to 10 minutes. Drain.
- Stir feta cheese, cream cheese, and olive oil together in the empty pot used for orzo until cheeses are mostly melted, placing over low heat if needed. Remove pot from heat. Stir orzo and half-and-half into cheese mixture.
- Mix spinach, tuna, dill, salt, and pepper into orzo mixture; pour into the prepared baking dish. Top tuna-orzo mixture with Parmesan cheese. Cover dish tightly with an oven-proof lid or aluminum foil.
- Bake in the preheated oven for 30 minutes; remove covering and bake until Parmesan cheese is melted and edges are starting to brown, 5 to 8 minutes.
- Cook's Notes:
- All amounts of cheese and the half-and-half are approximate, because I didn't measure when I made this up last night. Use what feels right to you. You want to add enough of the liquid so that the casserole isn't gluey when it's finished, but you don't want it soupy, either.
- You could substitute chicken broth or milk for the half-and-half if you prefer.
Per Serving: 404 calories; 13.5 g fat; 41.8 g carbohydrates; 29.7 g protein; 47 mg cholesterol; 426 mg sodium. Full nutrition
ReviewsRead all reviews 4
A good twist on the original recipe. The only thing I did different was I omitted the spinach and I used vitamin D milk for half and half. We loved all the cheeses in this recipe. Enjoy!
Per the other reviewer's suggestions, I upped the half-and-half to 1/3 C, doubled the dill, and added a clove of garlic. I subbed swiss cheese for feta, and used a little bit more than called fo...
This was Ok and I will make it again, but with modifications. Found it a bit bland so in the future I will try adding garlic and a bit more milk and dill. This recipe is a good starting point