You are here: Home » Recipes » Vidalia Onion and Rice Casserole Vidalia Onion and Rice Casserole Recipe by Vidalia Onion Committee Yield 8 servings Spinach, vidalia onions and sharp cheddar cheese star in this tasty rice casserole. PrintEmail Ingredients 2 tablespoons butter, plus more for dish1 medium Vidalia onion, minced pinch cayenne pepper1 package frozen spinach, thawed, drained and chopped1 cup milk2 eggs2 cups shredded extra sharp Cheddar, plus extra for top4 cups cooked rice1 teaspoon freshly chopped parsley leaves1 teaspoon freshly chopped thyme leaves1 teaspoon chopped fresh basil leaves Salt and freshly ground black pepper Instructions Preheat oven to 350F. Butter a large casserole dish. In a large pan over medium-high heat, sauté onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside. In a large bowl, whisk together milk and eggs. Add the cheese, rice, parsley, thyme, basil and spinach mixture. Combine well. Season with salt and pepper. Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes. Serve piping hot. Recipe courtesy of the Vidalia Onion Committee