Walla Walla Sweet Onion Swiss Cheese Casserole Recipes

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.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

Steps:

• Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
• Preheat oven to 350 degrees.
• Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
• Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
• Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
• Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
• Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
• Bake for 25 minutes.

WALLA-WALLA ONION CASSEROLE

Steps:

• Boil onion chunks for 15 - 20 minutes; drain and rinse well.
• Melt butter in saucepan on med.
• Stir in flour, broth and milk, stirring until thickened.
• Add onions, salt and pepper.
• Place onion mixture in a 1-1/2 quart casserole dish,.
• top with cheese and cracker crumbs.
• Bake at 350°F for 40 minutes.
• Serves 6.

SWISS AND ONION CASSEROLE

Steps:

• In a large skillet, melt butter. Saute onions until translucent and slightly brown. Layer onions and two-thirds of the cheese in a 2-qt. baking dish, sprinkling pepper between layers. , In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread. Bake, uncovered, at 350° for 15 minutes. Push bread under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.

ONION SWISS CHEESE RICE CASSEROLE

Steps:

• Spray a large casserole dish with Pam. Set it aside.
• Slice onions into rings and separate them.
• Bring 2 cups of water and 1/2 cup of rice to a boil. Let it boil for 5 minutes; remove from heat and drain water.
• Heat 1/2 stick of butter in large skillet and add onions. Let onions sauté until translucent -- not browned.
• Turn off heat. Stir in rice and mix well. Add cheese and mix well. Add milk and stir mixture.
• Pour into baking casserole dish. Top with additional cheese if you like. Bake at 350°F for about 45 minutes.

CARAMELIZED ONION DIP (LOW FAT)

Steps:

• In a large nonstick skillet sprayed with vegetable spray, heat the oil and add the onion.
• Sauté for 5 minutes, stirring frequently.
• Simmer on low heat for another 10 minutes or until the onion is soft and browned, stirring occasionally.
• Add the sour cream, mayonnaise, cream cheese, salt and pepper and mix until well combined and the cheese is melted.
• Garnish with parsley and serve with whole wheat crackers, baked tortilla chips or pita wedges.