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."
 
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Vidalia Onion and Rice Casserole created by Probably This
Ready In:
1hr 5mins
Ingredients:
5
Serves:
8-10
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ingredients

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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.

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  1. Susan C.
    I used 1% milk, because that’s what was in the frig. Other than that, followed the recipe exactly as written. I did use a little salt and pepper once my portion was on my plate. Creamy, not overly cheesy, and the vidalias were pleasantly sweet. I served it with some naked oven-fried chicken wings and corn on the cob, but I think broccoli would have been a better choice. Definitely will make again.
     
  2. 3358QM
    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!
     
  3. chefeflor
    Can you freeze this?
     
  4. Karen M.
    My Family won't eat Swiss cheese. Any other cheese recommendations?
     
  5. Orlando F.
    Do you use 1 cup uncooked rice, then cook and use? Or is it one cup of cooked rice? (Starting w one cup uncooked could vary the final amount wildly depending on type of rice.)
     

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