Swiss Vegetable Casserole
I like to throw this veggie dish in the oven while I’m pulling together the rest of dinner. It’s a nice twist to offering vegetables!
Source: Julie Hormann
1 can cream of chicken soup
¼ tsp. pepper
½ c. sour cream
1 bag (16 oz.) frozen California blend vegetables (carrots, cauliflower, broccoli), thawed
1 can (2.8 oz.) French fried onions
½ c. shredded Swiss cheese
1. Preheat oven to 350° F. Spray a 2-quart casserole dish with non-stick cooking spray.
2. Stir together soup, sour cream, vegetables, pepper, 2/3 of the onions and ¼ c. of cheese. Dump into casserole dish, cover and bake for 40 minutes, or until vegetables are tender. Stir. Sprinkle on the remaining onions and cheese, bake another 10 minutes.