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
- Preheat your oven to 350°F.
- 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.
- Combine vegetables, soup, ½ cup cheese, sour cream, and pepper. Pour into a 1-quart casserole.
- Bake for 30 minutes. The original instruction say to bake it covered but I forgot.
- 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.
