3 lb. Vidalia onions, thinly sliced
1/2 c. butter
1 c. uncooked rice
2 c. water
1 1/2 c. Swiss cheese, shredded
1 1/3 c. half and half

Preheat oven to 325°F. Sauté onions in butter in a large skillet until soft, about 10 minutes. Boil rice in water in saucepan for 5 minutes. Drain well. Place onions, rice, cheese and half and half in greased 10 x 13-inch casserole.

Bake, uncovered, 1 hour.

Serves 8.