"Frozen vegetables are mixed with Campbell's® Condensed Cream of Mushroom Soup, sour cream and shredded Swiss cheese, baked until hot, then finished with some French fried onions and an extra sprinkle of Swiss cheese." — Campbell's Kitchen
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1 (26 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 1/2 cups
shredded Swiss cheese
ground black pepper
2 (16 ounce) bags
frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
2 (2.8 ounce) cans
French's® French Fried Onions
I must've tweaked it pretty good because this was AWESOME!! I used the family sized can of Cream of Mushroom soup, and a lot of swiss cheese. Since I was making it for a pot luck, and wanted some to keep at home, I made 1 and 1/2 times the recipe. Used 3 bags of vegetables, 1 6 oz can of onions, and the proper amount of (lite) sour cream. We will be eating this again.
This sure does feed a crowd. It was huge. The casserole was ok. It didn't stand out as something that I would make again, but it wasn't terrible. This is one of those bland so-so recipes. Someone can most likely tweak this and make it pretty good. =)
I could only find 10.75 oz cans of soup; so, I used a full three cans of 98% fat free soup. To lighten this recipe up a bit I used reduced fat swiss cheese and fat free sour cream. I had some plain bread crumbs that I needed use before the expiration date; so I eliminated the onions and used 1/2 a cup of bread crumbs all mixed in (none reserved for the topping). I then added about a tbsp of onion powder to keep some of the onion flavor. I put the veggies in frozen increased the cooking time to 45 minutes and the veggies turned out perfect! This was easy and delicious! I will definitely make it again.
I fixed this dish for Thanksgiving and it was definitely a "crowd pleaser".....there wasn't a morsel leftover.
My family asks me to make this every year! We love it.
I love this recipe and it is so easy which is a huge plus. It is just me and my husband so I thought we would have a lot of leftovers but my husband ends up eating it all! Easy to tweak too, I am a vegetarian so I like to add the protein crumbles.
Made this for the first time for Easter dinner. Boy did the family love it! I increased the cheese a little as well as the french fried onions. This was a total winner and will be making this again.
It made a lot, but it wasn't a dish that I would remember. It was just ok.
* Percent Daily Values are based on a 2,000 calorie diet.
Crowd Pleasing Vegetable Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
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