1 lb. orzo - prepared according to package directions
1 onion - chopped finely and sautéd in oil
1 can condensed cream of broccoli soup
1 can condensed broccoli cheddar soup
grated Mexican blend cheese
grated Mozzarella cheese
grated sharp cheddar cheese
1 lb broccoli florets
1 can cheddar fried onions
I boiled the orzo and sautéd the onion. Drained the orzo, added the onion, added the soups, added the broccoli, mexican cheese and mozzarella, then sprayed a 9x13 cassarole dish with pam, spread half the orzo mixture in the bottom, sprinkled a layer of cheddar, spread the rest of the orzo, sprinkled more cheddar, and topped with the onions.
I baked it for 45 minutes at 350°F. The onions over-browned, so it might have been better covered.