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Vegetarian Recipes

Recipe | Sweet Onion Casserole

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

A hearty casserole made with brown rice, sweet onions, and smoked Swiss cheese. Adapted from Cooking Light's Sweet Onion Casserole.
Total Time: 55 minutes
Servings: 6


  • 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


  • Preheat oven to 325 degrees. Spray 8-inch square glass or ceramic baking dish with cooking spray.
  • 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.
  • 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.


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


Serving: 2g
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  • Reply
    Jamie (Thrifty Veggie Mama)
    September 30, 2011 at 12:31 am

    I saw this one and thought it looked interesting. I might have to try it now! I love Cooking Light magazine!

    • Reply
      The Type A Housewife
      September 30, 2011 at 4:59 pm

      I do too! It’s one of my favorite cooking magazines and even a lot of the meat recipes are easily adapted to veggie versions.

  • Reply
    Grumpy Grateful Mom
    September 30, 2011 at 2:53 am

    I’ll bet this smells phenomenal. I’d love to make this, except I’d have to replace the onions with hash browns. I’m crazy like that. 🙂

    • Reply
      The Type A Housewife
      September 30, 2011 at 4:51 pm

      Oh, I love hash brown casserole. I bet that would taste good with the smoked Swiss too. 🙂

  • Reply
    September 30, 2011 at 7:04 pm

    Yum! My daughter loves raw onions and cheese – I wonder if I could talk her into eating this?!

    • Reply
      The Type A Housewife
      October 1, 2011 at 9:07 pm

      It’s so hilarious that Cakes loves raw onions of all things. 🙂 Maybe you could undercook this and she’ll eat it?

  • Reply
    Brenda Williams
    October 3, 2011 at 2:46 am

    Thank you for this recipe. I can’t wait to try it.

    • Reply
      The Type A Housewife
      October 3, 2011 at 11:24 am

      I hope you like it! And really, I think any cheese would be good in this–cheddar would work well too.

  • Reply
    October 8, 2011 at 11:49 am

    MMM….yummy! I’m making this one soon. Maybe for the BBQ I just found out we’ve been invited to tonight.

    Thanks so much for linking up with my {new} Whip it up Wednesday handmade party! Hope you’ll participate next week, too!

    • Reply
      The Type A Housewife
      October 9, 2011 at 12:18 am

      Oh, this is the perfect kind of thing to bring to potlucks. 🙂 I’m going to be out of town next week, so I probably won’t have the chance to link up, but I will try to remember the week after!

  • Reply
    Rachel R.
    October 18, 2011 at 2:30 am

    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 🙂

    • Reply
      The Type A Housewife
      October 18, 2011 at 9:05 pm

      My husband is not a casserole fan, but he liked this one too. Glad you enjoyed it! That’s always good to hear. 🙂

  • Reply
    May 6, 2012 at 12:42 pm

    would you freeze this before or after cooking it completely? Thanks!

    • Reply
      May 6, 2012 at 8:12 pm

      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…

  • Reply
    August 23, 2012 at 1:01 am

    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.

    • Reply
      August 23, 2012 at 11:35 am

      Thanks for letting me know–I’m so glad you enjoyed it!

  • Reply
    May 18, 2013 at 8:12 am

    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!

    • Reply
      May 20, 2013 at 8:27 pm

      Glad you enjoyed it! 🙂

  • Reply
    October 9, 2013 at 3:47 pm

    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!

    • Reply
      October 9, 2013 at 6:42 pm

      I’m glad you like it! I love the idea of adding potatoes and mushrooms too! 🙂

  • Reply
    February 23, 2014 at 11:10 am

    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.

    • Reply
      Kiersten Frase
      February 24, 2014 at 9:47 am

      I’m glad you enjoy the recipe and congratulations on the win! 🙂

  • Reply
    February 24, 2014 at 12:04 pm

    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!

    • Reply
      Kiersten Frase
      February 25, 2014 at 10:14 pm

      Thank you for your comment–I’m glad you’ve enjoyed the recipe! 🙂

  • Reply
    January 25, 2020 at 3:29 pm

    I’ve been trying to eat better (i.e. cook more of my own meals) which includes going meatless once in awhile. This is a winner! Realized I had no smoked cheese, but regular gouda did the trick.

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