Swiss Vegetable Casserole

A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.

Photo by Barbara H.

PREP TIME

5

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • * 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

  • * 1/3 C. sour cream

  • * 1/4 tsp. ground black pepper

  • * 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

  • * 1 can (2.8 oz,) French fried onions (1 1/3 C.)

  • * 1/2 C. shredded Swiss cheese

Directions

Stir the soup, sour cream, black pepper, vegetables, 2/3 C. onions and 1/4 C. cheese in a 2-quart casserole. Cover the casserole. Bake at 350°F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese. Bake for 5 minutes or until the cheese is melted. For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese. RECIPE TIPS: If you like, you can stir 1 jar (4 oz.) chopped pimientos, drained, into the vegetable mixture before baking.

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