Sweet Onion Rice Bake Recipe

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You'd be hard-pressed to find me serving a different rice dish at Easter. Guests have come to expect this rich and creamy, comforting casserole every year...and I'm happy to oblige!—Carol Weber, Cedar Bluffs, Nebraska
TOTAL TIME: Prep: 50 min. Bake: 45 min.
MAKES:18 servings
TOTAL TIME: Prep: 50 min. Bake: 45 min.
MAKES: 18 servings

Ingredients

  • 1-1/2 cups uncooked basmati rice
  • 3 pounds sweet onions, chopped
  • 1/2 cup butter
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika

Nutritional Facts

1/2 cup equals 227 calories, 14 g fat (8 g saturated fat), 42 mg cholesterol, 206 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Cook rice according to package directions.
  2. Meanwhile, preheat oven to 325°. In a large skillet, cook onions in butter over medium heat 15-20 minutes or until onions are golden brown, stirring frequently.
  3. In a large bowl, combine cheese, cream, parsley, salt, pepper, rice and onions. Transfer to a greased 13x9-in. baking dish; sprinkle with paprika. Bake 45-50 minutes or until golden brown. Yield: 18 servings.
Originally published as Sweet Onion Rice Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p150

Nutritional Facts

1/2 cup equals 227 calories, 14 g fat (8 g saturated fat), 42 mg cholesterol, 206 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Sweet Onion Rice Bake

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Reviewed Jun. 11, 2011

I was hesitant with the amount of onions, but it was wonderful! Next time, I will cut back on the butter and use milk instead of the cream. I'm thinking the combination of all the ingredients with the cheese might be enough richness. Definitely will make it again.

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