RECIPE OF THE WEEK: Swiss vegetable casserole

Staff Writer

Swiss Vegetable Casserole
1 (10.75 oz.) can cream of mushroom soup
1/3 c. sour cream
1/4 tsp. black pepper
1 bag frozen vegetables, thawed (combination of broccoli, cauliflower and carrots)
1 (2.8 oz.) can french fried onions (1 1/3 cup)
1/2 c. shredded Swiss cheese

Stir soup, sour cream, pepper, vegetables, 2/3 c. fried onions and 1/4 c. cheese in 2 quart casserole dish. Cover and back at 350 degrees fro 40 minutes or until vegetables are tender. Stir. Sprinkle remaining onions and cheese over vegetable mixture. Bake for an additional 5 minutes.
Recipe by Lois Duffy

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