Vidalia Onion and Rice Casserole

  • Yield 8 servings

Spinach, vidalia onions and sharp cheddar cheese star in this tasty rice casserole.


2 tablespoons butter, plus more for dish
1 medium Vidalia onion, minced
pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded extra sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped fresh basil leaves
Salt and freshly ground black pepper


  1. Preheat oven to 350F.
  2. 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.
  3. 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



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