Swiss Vegetable Casserole

By dcarriger56

Served hot and bubbly from the oven, this colorful and cheese-topped veggie casserole is good enough to steal the limelight from your favorite main dishes.

Cal 253, TF 17.5, Sat 7.8, Fib 3
Serv 1 cup

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
• 1/3 cup sour cream, use fat free or low fat
• 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

Details

Servings 4
Adapted from campbellskitchen.com

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.