Campbell's® Swiss Vegetable Casserole Recipe -
Campbell's(R) Swiss Vegetable Casserole Recipe
  • READY IN 50 mins

Campbell's® Swiss Vegetable Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  1. Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
  2. Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
  3. Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.
Kitchen-Friendly View


  • For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.

Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2008

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.

Most Helpful Critical Review
Dec 30, 2011

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.

Dec 18, 2008

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!

May 18, 2009

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.

Nov 07, 2011

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.

Jan 11, 2010

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....

Dec 18, 2008

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!

May 16, 2011

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!


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 796 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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