The family jury is inconclusive on whether this dish will make another appearance in our home. Some liked it, some did not. I can’t remember the brand of California blend vegetables I purchased, but I did notice that the cauliflower and broccoli pieces were fairly large. This may be part of what was unappealing to the kids. I liked the taste and the fact that it was something different in the vegetable arena. I’ll probably file it and pull it out again this winter and make a few adjustments. I’d love to hear any comments you have on this dish… have you made it before? Do you have a similar recipe that you love?
Swiss Vegetable Casserole
Source: Julie Hormann
1 can cream of chicken soup
¼ tsp. pepper
½ c. sour cream
1 bag (16 oz.) frozen California blend vegetables (carrots, cauliflower, broccoli), thawed
1 can (2.8 oz.) French fried onions
½ c. shredded Swiss cheese
1. Preheat oven to 350° F. Spray a 2-quart casserole dish with non-stick cooking spray.
2. Stir together soup, sour cream, vegetables, pepper, 2/3 of the onions and ¼ c. of cheese. Dump into casserole dish, cover and bake for 40 minutes, or until vegetables are tender. Stir. Sprinkle on the remaining onions and cheese, bake another 10 minutes.