Swiss Vegetable Casserole

By Kathy Johnson

Ingredients

• 1 can (10 3/4 ounces) 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 (2.8 ounces) French fried onions (1 1/3 cups)
• 1/2 cup shredded Swiss cheese

Details

Servings 4
Preparation time 5mins
Cooking time 50mins

Preparation

Step 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.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.Bake for 5 minutes or until the cheese is melted.

RECIPE TIPS
•For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.

•Tip: If you like, you can stir 1 jar (4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.