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READY IN ABOUT 1¼ hrs

Swiss Vegetable Medley

Read Reviews (88)

"Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots." — TTAYLOR239

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Original recipe makes 4 to 6 servings Change Servings

1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese

1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

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PREP 30 mins
COOK 40 mins
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 20, 2003

I, too, have made this for years. I like cheddar cheese better than Swiss and I use a small can (2.8 oz) of fried onion rings (not 6 oz. as listed). Also, I add about 1/4 cup milk with sour cream to keep casserole from getting too sticky. Also, always make sure veggies are thawed or they don't get done.

—prissycat

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Most Helpful Critical Review

Oct 30, 2005

I made the recipe "as is." I didn't think it had much of a taste. My family thought it was good, so I gave it 3 stars. I wasn't very impressed with it. Sorry to give a disappointing review. I'm sure if I make it again it can be altered to be fantastic. It has a lot of potential.

—beginnerchef

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110 Ratings

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Sep 25, 2003

I took everyone's advice.. waited to veggies to defrost and added 1/4 cup milk. I used pre-shredded mexican style cheese rather than swiss or cheddar. Everyone loves it! It's easy too. I can make it the night before and refrigerate it then put in in the oven for 30 while I'm making other dishes.

—JennPoynter

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Jun 09, 2003

This is really fast if you remember to thaw the veggies out ahead of time (first time I forgot!). Another thing that I found handy was to mix everything together in the crock pot, and put it on low. It frees me up to do other things around the house, or run a few small errands, and still have a wonderful veggie dish for supper.

—TAMMY SCHLEIS

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Jul 06, 2003

Good stuff. I got asked for the recipe when I took this to the Christmas party. I used Monterary Jack and Cheddar cheese and added a 1/4 C of milk to the sour cream like suggested. It turned out great. I also bought the Cheddar Cheese French-fried onions, and I think that made it extra good.

—BABYJIMMIE

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Apr 18, 2003

I have been making this for years. You can also make it with cheddar cheese soup, sharp cheddar cheese and omit the fried onions - kids seem to like it better. On the orginial version I also add a can of sliced mushrooms, drained. Low fat soups and sour cream work just as well as the high fat kind - just not as rich tasting.

—KAREN B.

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Dec 12, 2002

I made this to bring to Easter dinner at my in-laws. I used a pre-shredded mix of Monterey Jack and chedder cheeses instead of swiss. I don't cook very often..this was very easy for me..the in-laws were impressed and loved it..there were no leftovers.

—MARY1975

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Dec 21, 2003

I use this recipe for almost every family gathering. It has become more popular than the Green Bean Casserole Recipe. Also, try this with Monterey Jack Cheese instead of Swiss or Cheddar. It is much more milder and the flavors of the vegetables really come thru.

—JODYLYNC

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Nutrition

Calories
506 kcal
25%

Carbohydrates
33.8 g
11%

Cholesterol
40 mg
13%

Fat
36.5 g
56%

Fiber
3.6 g
15%

Protein
11.3 g
23%

Sodium
790 mg
32%

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

Nutritional Information

Swiss Vegetable Medley

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 506
Calories from Fat: 329

% Daily Value *
Total Fat 36.5g 56 %
Saturated Fat 15.6g 78 %
Cholesterol 40mg 13 %
Sodium 790mg 32 %
** Potassium 313mg 9 %
Total Carbohydrates 33.8g 11 %
Dietary Fiber 3.6g 15 %
Protein 11.3g 23 %
** Sugars 1.2g
** Vitamin A 102 %
** Vitamin C 16 %
** Calcium 32 %
** Iron 16 %
** Thiamin 15 %
** Niacin 29 %
** Vitamin B6 7 %
** Magnesium 13 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.