Prep 30 mins
Cook 45 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.
- 4 large onions (white or sweet)
- 1 (12 ounce) can evaporated milk
- 1⁄4 cup margarine
- 1⁄2 cup uncooked rice (not 5-minute or quick cooking style)
- 2 cups water
- 8 ounces swiss cheese, grated (plus extra cheese to top casserole, if desired)
- Spray a large casserole dish with Pam. Set it aside.
- Slice onions into rings and separate them.
- Bring 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.
- Heat 1/2 stick of butter in large skillet and add onions. Let onions sauté until translucent -- not browned.
- Turn off heat. Stir in rice and mix well. Add cheese and mix well. Add milk and stir mixture.
- Pour into baking casserole dish. Top with additional cheese if you like. Bake at 350°F for about 45 minutes.