Ingredients
| 1/2 cup | margarine | | 10 cups | chopped Vidalia onions | | Salt | | Ground black pepper | | 2 cups | cooked long-grain rice | | 1 tbsp. | garlic powder | | 2 cups | sour cream | | 4 cups | shredded cheddar cheese, divided | | Parsley flakes or | | paprika |
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Instructions
Melt margarine in large skillet. Sauté onions in melted margarine until tender but not brown. Season to taste with salt and pepper. Remove from heat. Stir in rice, garlic powder and sour cream. Spread half the mixture into a large, shallow, greased baking dish. Sprinkle with 2 cups shredded cheese. Top with remaining onion mixture. Cover with remaining 2 cups cheese. Sprinkle with parsley or paprika, if desired. Bake, covered, in a pre-heated 350°F oven for 30 to 40 minutes. Uncover; bake 20 minutes longer, or until lightly browned.
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