Swiss Vegetable Casserole
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.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.333 cup sour cream0.25 teaspoon ground black pepper1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed1 cup (2.8 ounces) French fried onions (about 1 1/3 cups)0.5 cup shredded Swiss cheese
Instructions
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.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.
Swiss Vegetable Casserole
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.
Directions
Print
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.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.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.333 cup sour cream0.25 teaspoon ground black pepper1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed1 cup (2.8 ounces) French fried onions (about 1 1/3 cups)0.5 cup shredded Swiss cheese
Roasted Asparagus Soup
Creamy, yet fresh and light, this soup tak...
Frankenguac Recipe
Play the mad scientist this year and bring...
Spiced Shrimp in Lettuce Rolls
Keep your cool with these easy appetizers....
Italian Chopped Salad in Warm Rosem...
Impress your guests with this refreshing s...