Recipe courtesy of Campbell's Kitchen
Swiss Vegetable Casserole
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 23
- Sodium
- 810
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 can (2.8 ounces) French fried onions (1 1/3 cups)
1/2 cup shredded Swiss cheese (about 2 ounces)
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.