Swiss Vegetable Casserole- By Sue Hoerchner
CATEGORIES
INGREDIENTS
  • Cooking Time: 5 minutes
  • Servings: 8
  • Preparation Time: 15 minutes
  • 1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
  • 1/3 cup sour cream
  • 1/4 teaspoon ground black pepper
  • 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
  • 1 cup (2.8 ounces) French fried onions (about 1 1/3 cups)
  • 1/2 cup shredded Swiss cheese (or cheddar if you prefer)
DIRECTIONS
  1. 1. Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
  2. 2. Bake at 350°F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
  3. 3. Bake for 5 minutes or until the cheese is melted.
RECIPE BACKSTORY
This is an easy to make family favorite for all occasions!