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Southern Rice and Vidalia Onion Casserole

Rice and Vidalia Onion Casserole

JC Phelps
This is one of my all-time favorite southern side dishes, y'all. My Rice and Vidalia Onion Casserole is easy-to-make and so, so delicious!
5 from 2 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 773 kcal


  • 6 vidalia onions medium-sized, chopped
  • 20 oz frozen brown rice cooked (tip: buy microwaveable rice)
  • 1 can Cream of Mushroom soup
  • 1 c. heavy cream
  • 1.25 c. gruyere cheese
  • .5 c. Swiss cheese
  • 1 stick unsalted butter
  • 4 tbsp. chopped parsley
  • 2 tbsp. paprika
  • Kosher salt to taste
  • Black pepper to taste
  • Garlic powder to taste


  • Preheat oven to 350F.
  • Over medium heat, melt a stick of butter. Add in chopped onions with a liberal amount of kosher salt, garlic powder, and black pepper. Cook until caramelized, 25 minutes (approximately).
  • Cook rice according to package instructions.
  • Add heavy cream, 1 cup of gruyere cheese, and .25 cup of Swiss cheese to the onions. Stir into well-combined and the cheese is melted. Add paprika, parsley, cream of mushroom soup, and rice. Mix. Add more salt and pepper as needed.
  • Add mixture to a greased baking dish and top with the remaining .25 cups of both gruyere and swiss cheese. Bake for 30-40 minutes and broil on high for 1-2.




Sodium: 594mgCalcium: 603mgVitamin C: 17mgVitamin A: 1379IUSugar: 14gFiber: 5gPotassium: 613mgCholesterol: 120mgCalories: 773kcalTrans Fat: 1gMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 25gFat: 42gProtein: 25gCarbohydrates: 76gIron: 2mg
Keyword rice and vidalia onion casserole, rice casserole, southern side dish
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