Recipe | Sweet Onion Casserole

Sweet Onion Casserole
I’ve said it before and I’ll say it again: I LOVE CASSEROLES! I grew up on a steady diet of cheesy and/or creamy casseroles, so they will always hold a soft spot in my heart. Since I try to eat (somewhat) healthy now, I don’t eat casseroles as often as I used to, and when I do make them, I try to find lighter versions. One of my favorite sources for casserole recipes is Cooking Light.

This sweet onion casserole recipe is adapted from the May issue of Cooking Light. I made a few little changes–rather than using white rice, I substituted brown. Not only does this make the casserole more nutritious, but it’s a little bit heartier too. And instead of using gruyere cheese, I used smoked Swiss. The casserole smelled so good while it was cooking and it tasted even better when it was done.

Sweet Onion Casserole

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6

Serving Size: 2/3 cup

Sweet Onion Casserole

A hearty casserole made with brown rice, sweet onions, and smoked Swiss cheese. Adapted from Cooking Light's Sweet Onion Casserole.

Ingredients

  • cooking spray or oil mister
  • 1 tbsp. olive oil
  • 4 c. chopped Vidalia, Walla-Walla or other sweet onion (about 1 3/4 pounds)
  • 1/2 c. brown rice, cooked according to package
  • 1/3 c. 2% reduced fat milk
  • 1/2 c. shredded smoked Swiss cheese
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. allspice
  • 1/3 c. shredded Parmesan cheese
  • 2 tbsp. chopped fresh parsley

Instructions

  1. Preheat oven to 325 degrees. Spray 8-inch square glass or ceramic baking dish with cooking spray.
  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; saute 5 minutes or until tender. Transfer to large bowl.
  3. Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into baking dish. Sprinkle with Parmesan cheese. Cover with foil and bake at 325 degrees for 30 minutes. Uncover and broil for an additional 5 minutes, or until cheese begins to brown. Top with parsley.

Notes

If you can't find smoked Swiss cheese, any kind of smoked cheese will do.

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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    I finally got around to making this the other day. My husband was wary but actually went back for seconds. I stuck with the gruyere since I already had that on hand from the french onion soup I made. I’ll have to try more of your vegetarian options :)

    • Kiersten Frase says

      Although this recipe was linked Once A Month Mom, I’ve never frozen it myself, so I’m not sure (maybe someone there could answer?). I’m thinking that after cooking it would probably be best…

  2. Erin says

    I made this tonight and my daughter and I gobbled it up. Delicious! I used shredded mozzarella and smoked gouda cheese and doubled the brown rice. I will definitely make this again. Thanks for the recipe.

  3. Kathleen says

    I made this last night with Havarti and Montazzio cheese (that’s what I had on hand). The flavor was great, but next time I think I will double the rice and add chopped pecans or walnuts for texture. Thanks for posting this recipe!

  4. Elizabeth says

    I love this casserole! It’s become one of my favorites to make on the weekend and eat throughout the week because it keeps so well. I have started adding shredded potatoes and canned mushrooms to it so that it goes a bit farther and is heartier. Love it! Thanks!

  5. Jon says

    This recipe is amazing. I went to a casserole competition party and won first place! I used smoked gouda. I added a 1/2 cup extra of rice, and went heavy on the cheese (duh!) Very easy to make.

  6. Diane says

    We’ve made this twice in four days! Definitely better right out of the oven. My husband went crazy over it! We couldn’t find smoked Swiss, so we used the Gruyere. Thanks for the recipe!

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