One of Sutton Central’s most frequent dinners is a fantastic smoked pork chop from the downtown meat market. It requires warming up and devouring in about 15 minutes! I like to serve the Swiss Vegetable Medley with this for a complete meal. A lot of quick meals utilize ground beef so I purchase it in bulk and then brown and freeze it in resealable bags.
To make your “dinner on the double” more successful, it is critical to plan your menu ahead. This avoids a last minute run to the store or ingredient substitution that derails your efforts. When we have a busy night scheduled, I will even set out non-perishable ingredients and the pans needed so I can start immediately when I walk in the kitchen.
Keeping cut up fruit or a cold salad made on Sunday in the refrigerator will keep a skillet dinner or casserole from being just one item on a plate. Later in the week a bagged lettuce salad kit or simple gelatin salad provides that crunchy or cold nibble the palate desires.
Swiss Vegetable Casserole
I like to throw this veggie dish in the oven while I’m pulling together the rest of dinner. It’s a nice twist to offering vegetables!
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.