SWISS VEGETABLE MEDLEY
Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.
Provided by TTAYLOR239
Categories Side Dish Casseroles
Time 1h10m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g
CAMPBELL'S® 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.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 31 g, Cholesterol 23.9 mg, Fat 22.1 g, Fiber 5.8 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 795.5 mg, Sugar 0.8 g
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.
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 6
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.
SWISS VEGETABLE CASSEROLE
Make and share this Swiss Vegetable Casserole recipe from Food.com.
Provided by seesko
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix first four ingredients together along with half the cheese.
- Bake at 350°F for 40 minute or until vegetables are tender. Stir.
- Top with remaining onions and cheese. Bake for 5 minute more.
- note: You could use 1/2 cup shredded Cheddar cheese instead of Swiss cheese if you prefer the taste of cheddar.
- Note: I must admit that I usually make this with more cheese than the recipe calls for.
Nutrition Facts : Calories 102.2, Fat 8, SaturatedFat 3.8, Cholesterol 14.9, Sodium 383.7, Carbohydrate 4.3, Sugar 1.3, Protein 3.5
CROWD-PLEASING VEGETABLE CASSEROLE
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.
SWISS VEGETABLE MEDLEY
A colorful combination of vegetables, this is a nice side dish with either a beef or pork roast and also a great luncheon dish. It's easy to assemble and can be made ahead of time.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts :
CAMPBELL'S SWISS VEGETABLE CASSEROLE
Make and share this Campbell's Swiss Vegetable Casserole recipe from Food.com.
Provided by Joni W.
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 181.6, Fat 14, SaturatedFat 7.1, Cholesterol 27.1, Sodium 529.5, Carbohydrate 7, Sugar 1.4, Protein 7.3
More about "vegetable swiss casserole recipes"
SWISS VEGETABLE MEDLEY - BETTER HOMES & GARDENS
From bhg.com
5/5 (70)Total Time 50 minsServings 12Calories 249 per serving
- In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
- Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.
SWISS VEGETABLE MEDLEY CASSEROLE | CARRIE’S EXPERIMENTAL …
From carriesexperimentalkitchen.com
5/5 (2)Total Time 25 minsCategory VegetablesCalories 475 per serving
- Defrost the vegetables; which can be done by one of two ways: in a microwave or on top of the stove. Microwave InstructionsIf using the microwave, place the vegetables in a safe container, add the water; then heat on high for 4-5 minutes until the vegetables have defrosted. (This is the method I used for timing purposes.) Drain water and add vegetables to a bow. (I like to use a 2-quart micro-cooker; which had a lid with holes to drain. It's also large enough to use as the mixing bowl to add the remaining ingredients.)Stovetop InstructionsTo defrost the vegetables on top of the stove, add the vegetables to a medium saucepan with the water. Bring to a boil on high; then cook until the vegetables are defrosted. This method takes about 5-8 minutes. Drain the vegetables in a colander; then add back to your pot.
- Next, add the soup, sour cream, Swiss cheese and half of the container of fried onions; mix well. Add the mixture to a 1-quart oven save casserole dish; then bake in a 425 degree F oven for 15 minutes until the casserole is hot and bubbly on the sides.
- Add the remaining fried onions on top; then bake for another 3-5 minutes until they turn golden brown.
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