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READY IN 35 mins

Crowd Pleasing Vegetable Casserole

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Read Reviews (7)

"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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Original recipe makes 12 servings Change Servings

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
2/3 cup sour cream

1/4 teaspoon 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

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Directions

In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
Bake at 400 degrees F for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 13, 2009

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.

—carey805

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Most Helpful Critical Review

Jan 28, 2009

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. =)

—milosmom

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9 Ratings

Jan 19, 2011

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.

—Georgia Cyn

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Nov 28, 2011

I fixed this dish for Thanksgiving and it was definitely a "crowd pleaser".....there wasn't a morsel leftover.

—Melinda Lyon

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Nov 30, 2010

My family asks me to make this every year! We love it.

—denisedent

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Apr 01, 2013

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.

—scbydoo77

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Oct 09, 2012

It made a lot, but it wasn't a dish that I would remember. It was just ok.

—TMAYDER

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Nutrition

Calories
236 kcal
12%

Carbohydrates
15.2 g
5%

Cholesterol
21 mg
7%

Fat
15.9 g
25%

Fiber
3.3 g
13%

Protein
6.1 g
12%

Sodium
673 mg
27%

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

Nutritional Information

Crowd Pleasing Vegetable Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 236
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 25 %
Saturated Fat 7.6g 38 %
Cholesterol 21mg 7 %
Sodium 673mg 27 %
** Potassium 29mg < 1 %
Total Carbohydrates 15.2g 5 %
Dietary Fiber 3.3g 13 %
Protein 6.1g 12 %
** Sugars 2.3g
** Vitamin A 35 %
** Vitamin C 31 %
** Calcium 17 %
** Iron 3 %
** Thiamin < 1 %
** Niacin 7 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 1 %

* 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.