I love orzo pasta, and it is generally really kid friendly. This is a versatile dish where I can usually throw in whatever "extras" I have on-hand in the refrigerator.
Preheat oven to 400 and butter a 9x13 glass baking dish.
-Bring 4 cups of chicken broth to boil, add 1 pound of orzo & cook 7 minutes over medium high.
-Set aside Orzo (it should not be quite al dente because it will continue to cook in the oven)
-In a skillet saute 1 chopped onion, some mushrooms (sliced), 1 cup of Marsala wine (you can substitute chicken broth, but trust me the Marsala tastes better). After the onions are translucent and the mushrooms nicely cooked combine skillet mixture with orzo.
-Add to the orzo: 1/2 cup evaporated milk, 2 cups of mozzarella cheese (fontina is also excellent), some frozen peas, 1/2 teaspoon of salt, 1/2 teaspoon of pepper.
-pour into baking dish and top with: 1/4 c freshly grated Parmesan, 1/2 cups of bead crumbs & 1 teaspoon of Thyme
Bake 25 minutes