Swiss Vegetable Casserole



4 servings


  • 1 can (10½ ounces) condensed Cream of Mushroom soup
  • ⅓ cup sour cream
  • 1 container (2.8 ounces) French Fried Onions (about 1⅓ cups)
  • ½ cup shredded Swiss cheese
  • 3 cups small broccoli florets (about 6 ounces)
  • 1¼ cups small cauliflower florets (about 4 ounces)
  • 1¼ cups baby-cut carrots (about 4 ounces)


  1. Heat the oven to 400°F.  While the oven is heating, stir the soup, sour cream, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Season with salt and pepper.  Add the vegetables and stir to coat.  Cover the casserole.
  2. Bake for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.
  3. Bake for 5 minutes or until the cheese is melted.  Serve hot.


  • For a different flavor, use Cheddar instead of Swiss cheese.