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Sweet Onion Casserole

Sweet Onion Casserole

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Bobbie

This wonderful combination of sweet onions, Swiss cheese, and rice is a tasty side dish for anything from grilled meats to roasted poultry. It is a favorite in our home, and you'll get rave reviews every time you serve it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
  2. Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
  3. Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
  4. Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.
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Reviews

eecaule
8
9/19/2011

I thought this was really delicious with a couple additions. Another review said it needed some spice so I added 3 minced garlic cloves when the onion were almost done cooking. I also added a T. or so fresh parsley, salt (not 1 & 1/2 t.) and pepper to taste. I would probably make this again.

RevConrad
6
1/4/2012

It was very delicous. The only thing I added was 4 cloves of garlic and I used regular white rice.

gubby420
5
9/1/2011

I could not bring myself to use a whole 3# bag of sweet onions for just my boyfriend and I, so I just used about half (4 large onions). I reduced the salt for fear that 1 1/2 tsps. would make it too salty. The half and half combined with the swiss cheese made for a fluffy, almost egg-like texture that I liked quite a bit. But, I found the casserole almost too sweet. The other ingredients were not savory enough to contrast the sweetness. Perhaps cooking the rice in a chicken broth and adding spices might help with that.