1 c. orzo
8 oz. Velveeta cheese, grated
1 med. onion, chopped fine
1 pkg. frozen chopped broccoli (defrosted & drained)
1 stick butter

Cook orzo in 2 quarts of water and drain. Saute onions and broccoli in butter until soft. Combine onions, broccoli, orzo and Velveeta. Mix until smooth and blended.

Pour into a 2 quart baking pan (I prefer a Corning ware or Pyrex pan.) Preheat oven to 350 degrees. Heat until warm.