Vidalia Onion and Rice Casserole
"This came from my sister who got it from her sister-in-law at a family reunion. Onions have mild sweet flavor -- not over powering. Makes excellent side dish."
photo by Probably This
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 cup white rice (cook as directed with 1 tsp. salt)
- 7 cups vidalia onions, medium diced (Seems like a lot, but it cooks down)
- 4 tablespoons butter or 4 tablespoons margarine
- 1 1⁄2 cups half-and-half or 1 1/2 cups 2% low-fat milk
- 1 1⁄2 cups swiss cheese, grated (1/2 pound)
directions
- Sauate onions in butter til soft.
- Combine ingredients and place in 9 x 13 baking dish.
- Bake at 350 degrees for 50 minutes.
- Can be made a day ahead. Tastes even better the next day.
- Makes great leftovers.
Questions & Replies
-
Can you freeze this?
Reviews
-
I've had this recipe for some time, but never tried it I didn't want to use up all my onions (dumb me). Well, because there's been so many sales on onions, I have a bin full, so I decided to make it the other night to have with pork chops. Both my husband and I loved it! I didn't have enough Swiss cheese, so I used some Mozzarella along with the Swiss. Even though the recipe says it's better the next day, I was skeptical. We had it, again, tonight and IT IS BETTER THE NEXT DAY!! I ate it cold and my husband warmed it up. I love onions, so I was in my glory with this recipe. This is definitely a "keeper!". This recipe deserves 10 stars!
-
Highly Recommend this, would be wonderful for Thanksgiving. Everyone loved it. It will be on the menu many time through the year. I did not have Swiss Cheese, so used Mexican Blend and it was great. Thanks -
This was sooooo unexpectingly awesome!!!!!! One that my whole family enjoyed. Everybody thought it was a potato casserole. -
Oh, so yummy! I must admit I didn't follow directions very well. I didn't saute the onions, I used a deeper casserole dish, and I didn't have any swiss cheese so I used a pre-shred mexican blend. None of that mattered though, because the end result was so tasty! Excellent idea! I will be making this as often as those bags of onions go on sale. Maybe even when they're not, because this is just that good. Thank you! ~Lana~ -
Very good and cheesey! (I was a bit generous with the cheese.) I used half and half as written. It really does taste even better as leftovers, and it's great even fresh out of the oven. At first I thought maybe it needed more rice, but now I changed my mind. It's great the way it is. I'll be making this again. Thanx!
see 3 more reviews
RECIPE SUBMITTED BY
I'm a Wisconsin Cheesehead who really does love cheese. I love to eat it, serve it, cook with it and create recipes with all different kinds of cheese.
I have two black and silver Schnautzers named Tuxedo and Ritzi (brother and sister)who keep me entertained and keep me busy.
I love to cook, travel, read and spend time with my grandchildren.
I spend lots of time (sometimes too much time) on the computer. Of course, Recipe*zaar is one of my favorite sites. I read cookbooks like others read novels--have hundreds of them. My favorite recipes have very few ingredients and are simple to make.
