Swiss Vegetable Casserole

Swiss Vegetable Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can (10¾ oz) Campbell's Cream of Mushroom soup (Regualar, 98% fat free, or 25% Less Sodium.

  • cup sour cream

  • ¼

    teaspoon ground black pepper

  • 1

    bag (16 ozs) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

  • 1

    can (2.8 ozs) French fried onions (1⅓ cups)

  • ½

    cup shredded Swiss cheese


Stir soup, sour cream, black pepper, begetables, 2/3 cup onions and 1/4 cup cheese in 2 quart casserole. Cover. Bake at 350 degree 40 minutes or until vegetables are tender. Stir. Top with remaining onions and cheese. Bake 5 minutes more. For cheddar cheese lovers; Use 1/2 cup shredded Cheddar cheese instead of Swiss cheese


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