Sweet Onion Casserole

Photo: Iain Bagwell; Styling: Leigh Ann Ross

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 192
Fat 7.4 g
Satfat 3.1 g
Monofat 3 g
Polyfat 0.9 g
Protein 7.6 g
Carbohydrate 23.9 g
Fiber 2.1 g
Cholesterol 16 mg
Iron 1 mg
Sodium 213 mg
Calcium 203 mg

Ingredients

1 tablespoon canola oil
4 cups chopped sweet onion (about 1 3/4 pounds)
1/2 cup uncooked long-grain rice
2/3 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
Cooking spray
1/3 cup (1 1/3 ounces) grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)

Preparation

1. Preheat oven to 325°.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl.

3. Cook rice in a large pot of boiling water 5 minutes. Drain.

4. Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.

Note:

Irene Lilja, Corvallis, Oregon,

May 2011