1 hr 15 mins
I found this recipe somewhere on the Internet a few years ago and sent it to my mom. She made it and it was very good, so it has become a staple for family dinners. It's a great accompaniment to plain roasted, baked, or grilled meats or fish, and it's just as good reheated as leftovers as it is when first made.
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Units: US | Metric
- 1Spray a large casserole dish with Pam. Set it aside.
- 2Slice onions into rings and separate them.
- 3Bring 2 cups of water and 1/2 cup of rice to a boil. Let it boil for 5 minutes; remove from heat and drain water.
- 4Heat 1/2 stick of butter in large skillet and add onions. Let onions sauté until translucent -- not browned.
- 5Turn off heat. Stir in rice and mix well. Add cheese and mix well. Add milk and stir mixture.
- 6Pour into baking casserole dish. Top with additional cheese if you like. Bake at 350°F for about 45 minutes.
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Nutritional Facts for Onion Swiss Cheese Rice Casserole
Serving Size: 1 (179 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 290.7
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 8.0 g
- Cholesterol 38.4 mg
- Sodium 169.5 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 1.2 g
- Sugars 3.5 g
- Protein 12.0 g