Campbells Kitchen Swiss Vegetable Bake For A Crowd Recipes

Steps:

• Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
• Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
• Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

Steps:

• 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 degrees 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.

Steps:

• Preheat oven to 350.
• Cut up the celery, onion and mushrooms and saute until just tender.
• Make sure vegetables are thawed if using frozen or cook fresh ones, drain and set aside.
• Mix soup, sour cream, pepper, garlic powder, and onion powder in a large bowl.
• Stir in the vegetables, celery, onion and mushrooms,1 1/2 c cheese and 1/2 the onions.
• Spoon this mixture into a 3 quart shallow baking dish.
• Cover and bake for 30 minutes.
• Remove from oven and stir.
• Sprinkle with remaining cheese and onions.
• Bake uncovered5-10 minutes longer until the top cheese is melted and casserole is bubbly hot and onions are just a golden brown.
• Let stand 5 minutes before serving.

Steps:

• Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish.
• Bake at 400 degrees F for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the cheese and remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Steps:

• 1. Stir the soup, sour cream, black pepper, vegetables and 2/3 of the french fried onions and 1/2 of the swiss cheese in a (2 qrt) casserole dish. Cover.
• 2. Bake at 350 degrees F for 40 mins or until the vegetables are tender. Stir.
• 3. Sprinkle with remaining cheese and onions. Bake for 5 mins more or until onions are golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
• In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
• Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Steps:

• Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/2 cup cheese in 2-qt casserole. Cover.
• Bake at 350 for 40 minutes or until vegetables are tender. Stir.
• Sprinkle remaining onions and cheese over vegetable mixture. Bake for 5 minutes more.

Steps:

• 1. Stir soup, sour cream and black pepper in large bowl. Store in vegetables, 1/1/2 cups cheese and half the onions. Spoon vegetable mixture into 3-qt. shallow baking dish. Cover baking dish.
• 2. Bake at 350 degrees F. for 40 minutes or until vegetables are tender. Stir vegetable mixture. Sprinkle with remaining cheese and onions.
• 3. Bake, uncovered, 5 minutes or until cheese is melted and onions are golden brown.