Ingredients
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/4 cup shredded Asiago cheese2 tablespoons 2% milk1 tablespoon Dijon mustard1/4 teaspoon pepper3 cups fresh broccoli florets1/2 cup uncooked orzo pasta, cooked and drained1/3 cup chopped onion1/3 cup chopped sweet red pepper1/4 cup shredded part-skim mozzarella cheese1 tablespoon dry bread crumbs1/2 teaspoon olive oil
Preparation
In a large bowl, combine the soup, Asiago cheese, milk, mustard and pepper. Stir in the broccoli, orzo, onion and red pepper. Transfer to a greased 1-1/2 qt. baking dish. Combine the mozzarella cheese, bread crumbs and oil; sprinkle over broccoli mixture.
Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted.
