Recipe courtesy of Campbell's Kitchen
Recipe courtesy of Campbell's Kitchen
Watch how to make this recipe.
Swiss Vegetable Casserole
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- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 810 mg
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.
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 810 mg
Ingredients
Directions
- 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.
Cook’s Note
Flavor Variation: If you like, you can stir 1 jar (about 4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.
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