Creamy Swiss Cheese Mixed Vegetable Casserole

Creamy, cheesy, flavorful. 5 ingredients and 5 minute prep time: This casserole couldn’t be easier yet it has a surprisingly complex flavor!

Ingredients

  • 1 bag (16 oz.) frozen broccoli, carrots and cauliflower mix, thawed and drained
  • 1 can (12 oz.) condensed cream of mushroom soup (I use organic Pacific brand but you can use a standard 10 oz can too)
  • 1 cup (4 oz) shredded Swiss cheese, divided
  • 1/3 cup sour cream
  • ¼ tsp. Ground Black Pepper
  • 1 can (2.8 oz.) French Fried Onions

Instructions

  1. Preheat your oven to 350°F.
  2. I forgot to thaw my vegetables so I just microwaved them until they were thawed. Some were warm, but it didn’t make one bit of difference.
  3. Combine vegetables, soup, ½ cup cheese, sour cream, and pepper. Pour into a 1-quart casserole.
  4. Bake for 30 minutes. The original instruction say to bake it covered but I forgot.
  5. Top with remaining cheese and onions; bake uncovered, 5 minutes longer.

Notes:

Base on the original instructions I gather this recipe was from Durkee Brand. I only barely modified it.

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