Swiss Vegetable Bake Recipe

• 1 can (26 oz.) condensed cream of chicken soup
• 2/3 cup sour cream
• 1/2 teaspoon pepper
• 2 bags (16 oz. each) frozen vegetable combination (broccoli, cauliflower and carrots), thawed in microwave on high for about 5 minutes
• 2 cups shredded Swiss cheese, divided
• 2-2/3 cups French fried onions, divided

1. Heat oven to 350°F.
2. In a large bowl, stir together the soup, sour cream and pepper. Stir in vegetable combination. Add 1 1/2 cups cheese; mix well. Gently stir in half of the fried onions, mixing well.
3. Spoon mixture into a shallow, 3-quart baking dish. Cover and bake for 40 minutes, or until vegetables are tender. Stir.
4. Sprinkle remaining cheese and fried onions over the top. Return to oven, uncovered, for an additional 5 minutes. 

This recipe originally aired in the May 2007 issue of Heart of the Home.

More from this issue:

• Basil & Garlic Potatoes Recipe
• Broccoli ’n’ Cheese Casserole Recipe
• Broth Simmered Rice Recipe
• Creamy Green Beans Recipe
• Heavenly Sweet Potatoes Recipe
• Roasted Asparagus with Lemon and Goat Cheese Recipe
• Swiss Vegetable Bake Recipe
• Three-Cheese Pasta Bake Recipe

More from Capper's Farmer:

• Seed Saving: How to Save Squash Seeds
• Growing Squash for Cooking