This hearty vegetarian casserole is loaded with brown rice, sweet onions, and smoky Swiss cheese. Yum!
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 create lighter versions of my all time favorites.
This sweet onion casserole recipe is adapted from an old fashioned onion casserole that I loved as a kid. 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 a smoked Swiss cheese. The casserole smelled so good while it was cooking and it tasted even better when it was done.
I think this is now one of my new favorite vegetarian casserole recipes!
More Tasty Vegetarian Casseroles
And if you love this vegetarian sweet onion casserole, be sure to check out these other reader favorites:
- cooking spray or oil mister
- 1 tbsp olive oil
- 4 cups Vidalia onions or other sweet onion, about 1 ¾ pounds, chopped
- ½ cup brown rice cooked according to package directions
- ⅓ cup Milk I used 2% reduced fat
- ½ cup smoked Swiss cheese shredded
- ¼ tsp salt
- ¼ tsp Black Pepper
- ⅛ tsp allspice
- ⅓ cup parmesan cheese shredded
- 2 tbsp fresh parsley chopped
- Preheat oven to 325 degrees Fahrenheit. 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.