Sweet Onion Casserole

Photo: Iain Bagwell; Styling: Leigh Ann Ross

Yield: 6 servings (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 7.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.6g
  • Carbohydrate: 23.9g
  • Fiber: 2.1g
  • Cholesterol: 16mg
  • Iron: 1mg
  • Sodium: 213mg
  • Calcium: 203mg

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. 1. Preheat oven to 325°.
  2. 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. 3. Cook rice in a large pot of boiling water 5 minutes. Drain.
  4. 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.
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