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Swiss Vegetable Bake Recipe

By Capper's Farmer
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Serve it with pork or chicken for the perfect pairing.
Photo by GettyImages/brebca
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12 servings SERVINGS

Ingredients

  • 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

Directions

  • Heat oven to 350°F.
  • 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.
  • Spoon mixture into a shallow, 3-quart baking dish. Cover and bake for 40 minutes, or until vegetables are tender. Stir.
  • 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.

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    Tagged with: May 2007, side dish, Swiss vegetable bake
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