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    You are in: Home / Recipes / Vidalia Onion and Rice Casserole Recipe
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    Vidalia Onion and Rice Casserole

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on October 04, 2008

      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

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    • on January 02, 2008

      This was sooooo unexpectingly awesome!!!!!! One that my whole family enjoyed. Everybody thought it was a potato casserole.

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    • on June 10, 2006

      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~

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    • on September 05, 2005

      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!

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    Nutritional Facts for Vidalia Onion and Rice Casserole

    Serving Size: 1 (188 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 331.2
     
    Calories from Fat 151
    45%
    Total Fat 16.8 g
    25%
    Saturated Fat 10.5 g
    52%
    Cholesterol 50.6 mg
    16%
    Sodium 104.2 mg
    4%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 2.6 g
    10%
    Sugars 6.3 g
    25%
    Protein 9.7 g
    19%
    Detailed Nutrition Values About Nutrition Info
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