Swiss Cheese Vegetable Casserole
This Swiss Cheese Vegetable Casserole is ideal for potlucks, holidays, events and for dinners at home. It is so good that it is even favored over many other main dishes containing meat. What could be better than tender broccoli, carrots and cauliflower in a cream sauce, covered in melted Swiss cheese and topped with French-fried onions? With this recipe, the variation options are endless, too. Be prepared to share this recipe with others because this cheesy vegetable casserole will definitely steal the show at your table and will be gone in seconds.
Serves4
Preparation Time10 min
Cooking Time45 min
Cooking Vessel Size2-quart baking dish
Ingredients
- 1 can Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/3 cup sour cream
- 1/4 teaspoon ground black pepper
- 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
- 1 can French fried onions (1 1/3 cups)
- 1/2 cup shredded Swiss cheese
Instructions
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Preheat oven to 350 degrees F. 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.
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Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
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Bake for 5 minutes or until the cheese is melted.
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