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.
- 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.