Recipe by Campbell's Kitchen
"A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly."
Watch video tips and tricks
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
ground black pepper
1 (16 ounce) bag
frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 (2.8 ounce) can
shredded Swiss cheese
I've made this recipe for years. I don't put in the sour cream or the pepper, since I don't like pepper and I wanted to cut down on the fat content. I also don't put in the cheese for the same reason. It's very good without all that and everyone I've served it to has liked it.
I am finding this recipe in the Low Sodium casserole recipes. Campbells soup is not LOW sodium.
I also have concerns that the recipes I am finding have no values listed for sodium yet they are under the low sodium recipes.
I have been making this dish for over 15 years and it always gets rave reviews from friends and family. Most like it even better then the usual green bean holiday casserole. It is definately a dish to try. Enjoy!
I have a daughter that is a vegetarian, so I am always looking for side dishes that have more than a couple of ingredients, more heartier side dishes, she loves this one, as does the rest of my family.
I make this all the time, but I cannot have anything with mushrooms, so I use either cream of celery or chicken in place of that. I also, in the summer, add one other vegetable than called for, such as zucchini since I have a ton. Everyone that has this at my house wants me to make extra! I also vary the cheeses, sometimes mixing whatever shredded cheeses I have and it always works out well. No one in my family likes the green bean casserole, so this is a great alternative to that. For the ones who feel this is bland, play with spices to see what you like with this...a recipe is only a guide.
Here is your chance to show off!! This recipe is five stars all the way. You are sure to get rave reviews from everyone. Highly recomended! I've made it three time in the past two weeks!! The left overs are just as tasty the next day....
I first made this years ago and recently came across the recipe in my file box. I made it for Thanksgiving and it was a huge hit - even with the picky eaters in my family!
A nice change from green bean casserole. I followed the directions other than using fresh vegetables that I steamed for 10 minutes and I may or may not have used the exact amount of cheese, I had some slices I needed to get rid of. Personally I would like it a bit more cheesy so I may add more next time, and steam the veggies for less time (or not at all) b/c they were a bit too squishy!
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's(R) Swiss Vegetable Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 198
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Update the classic holiday dish with bacon, red peppers, or almonds.
Topping burn on your sweet potato casserole? We’ve got just the fix.
With a few key ingredients, you can make a delicious stuffing in just 15 minutes.