Onion 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.

FRENCH ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
• Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

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.

SWEET ONION CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions in oil 6 minutes, stirring occasionally, until tender. Sprinkle flour and salt over onions; stir until blended. Cook 1 minute, stirring constantly.
• Gradually add milk, stirring with whisk until blended. Cook 3 minutes, stirring frequently, until mixture is thickened. Add cooked rice and Gruyère cheese; stir until cheese is melted. Spoon mixture into baking dish. Sprinkle with Parmesan cheese.
• Bake uncovered 35 minutes or until bubbly and golden brown. Sprinkle with parsley.

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.

RICE COOKED IN ONIONS

Steps:

• Bring saucepan of water to boil, and salt it. Add rice, stirring occasionally, until it loses translucence, about 5 minutes.
• While rice cooks melt 3 tablespoons butter over medium heat in a broad, deep skillet or casserole that can be covered. Add onions, a large pinch of salt and some pepper. Cook, stirring occasionally, until onions just begin to soften, about 5 minutes.
• Drain rice, leaving it wet. Add to onions along with saffron. Stir, turn heat to minimum and cover. Cook, stirring occasionally, about 45 minutes, or until onions are very soft and rice is cooked through. Don't stir for final 10 or 15 minutes, so bottom browns a bit.
• Add shrimp. Stir, cover again and cook until done, 5 to 10 minutes. Taste, and adjust seasoning. Stir in heavy cream and remaining butter, if they are being used. Heat through once more, turn off heat and let sit 10 minutes or so. Dish will retain heat for at least half an hour, and can be reheated gently. Garnish with parsley, and serve.

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.