ONION CASSEROLE
(Jeanne)
4 Lg. White onions
1/2 stick of butter
1 can of evaporated milk
2 cups shredded Swiss Cheese
1/2 cup rice.
Pour 2 cups of water in boiler. Add rice. When water comes to a boil,
boil rice for 5 minutes, then drain. In large skillet, melt butter on
medium to low heat so butter will not burn. Slice onions into rings,
then add to butter. Let onions saute until translucent, not browned.
Turn heat off. Now add rice to onions, and stir well. Add about 2/3
thirds of Swiss cheese (about a cup and a half) and mix until blended.
Pour onion mixture into greased baking dish. Smooth out. Now top with
remaining cheese. Pour milk over mixture. Bake in preheated oven of
350 degrees for about 20 minutes. ( I cover it, and then remove lid and
bake for another ten minutes or until milk is well absorbed and cheese
starts to brown slightly.).