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
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