Onion And Rice Casserole Recipes

SWEET ONION RICE CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, saute onions in butter until tender. Stir in the cheese, cream and rice. , Transfer to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 325° for 45-55 minutes or until golden brown.

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
• Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
• Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
• Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.

VIDALIA ONION AND RICE CASSEROLE

Steps:

• Sauate onions in butter til soft.
• Combine ingredients and place in 9 x 13 baking dish.
• Bake at 350 degrees for 50 minutes.
• Can be made a day ahead. Tastes even better the next day.
• Makes great leftovers.

ONION AND RICE CASSEROLE

Steps:

• Put the water in a saucepan and add 1 tsp salt. Bring to a boil and slowly add the rice. Reduce heat, cover, and cook for 5 minutes.
• Remove from the heat and transfer to a large bowl.
• Melt the butter in a large skillet. Add chopped onions and cook over medium heat until they are shiny and soft, about 5-6 minutes.
• Place onions in bowl with the rice. Add the grated cheese and the half & half (or milk).
• Stir to mix well. Taste and correct the seasoning, add up to 1/2 tsp more salt if needed.
• Spread mixture into a baking dish and bake for 50 to 60 minutes, until lightly golden on top.

POMEGRANATE BAKED RICE AND ONIONS WITH DILL

Steps:

• Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
• Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
• In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
• In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
• Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
• Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
• In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
• Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.