I mentioned this side dish recently and referenced this text with our girl
One of my readers commented, asking : "Do we have your Swiss Vegetable Casserole? If it's worth a riot, maybe we should?"
😂
Ceci, your comments show up as anonymous and I am wondering if you receive my replies when I email you in return as I don't have your email address.
So, today I am sharing this Thanksgiving side dish that has been a Thanksgiving tradition in our family for more than 30 years.
Swiss Vegetable Medley
16 oz package of California Vegetables (Broccoli-Cauliflower-Carrots) - thawed and drained
1/3 C sour cream
1 can cream of chicken (or mushroom) soup
2 C shredded Swiss cheese
1 small container of French Fried Onions
1/2 tsp Pepper
*Preheat oven to 350°. In large bowl, mix soup, sour cream and pepper. Add 1 1/2 C Swiss cheese, 3/4 of the French Fried onions, and vegetables. Mix together and pour into baking dish sprayed with non-stick cooking spray. Top with the remainder of onions and cheese. Bake for 30 minutes.
We always double or triple this and I forgot to take a picture so I'm borrowing one from Google because I can't post without adding a photo and I probably won't be making this again until next Thanksgiving.
3 comments:
Thank you for sharing the recipe.
Thanks so much - this sounds lovely and I'm thinking it would be great with ham for an upcoming pot luck dinner!
Ceci
Just so you know, this recipe is really great if you use sliced zucchini instead of the California vegetables. :) 6 cups sliced zucchini, 16 oz sour cream, 1 can mushroom or chicken soup, 1 cup grated (cheddar) cheese, 1 package stuffing mix that has been mixed with the seasoning packet and 1/2 cup butter, put most on bottom of 9x13 baking dish with rest on top. Bake at 350 for 1 hour. It is YUMMY!!!!!
Hugs to you and yours!!!
Kara
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