Vidalia Onion and Rice Casserole

  • Yield: 8 servings


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