Swiss Vegetable Bake for a Crowd
You think they won't eat vegetables...think again. This hearty and satisfying dish features a colorful vegetable combination stirred into a savory cream sauce, topped with Swiss cheese and fried onion rings. It's delicious!
Ingredients
1 can (22.6 ounces) Campbells® Condensed Cream of Chicken Soup
0.666 cup sour cream
0.5 teaspoon ground black pepper
2 packages (16 ounces each) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
2 cups shredded Swiss cheese (about 8 ounces)
2.666 cups French's® French Fried Onions
0.666 cup sour cream
0.5 teaspoon ground black pepper
2 packages (16 ounces each) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
2 cups shredded Swiss cheese (about 8 ounces)
2.666 cups French's® French Fried Onions
Instructions
Heat the oven to 350°F.
Stir the soup, sour cream and black pepper in a large bowl. Stir in the vegetables, 1 1/2 cups cheese and half the onions. Spoon the vegetable mixture into a 13 x 9 x 2-inch baking dish. Cover the baking dish.
Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Sprinkle with the remaining cheese and onions.
Bake, uncovered, for 5 minutes or until the cheese is melted and the onions are golden brown.
Stir the soup, sour cream and black pepper in a large bowl. Stir in the vegetables, 1 1/2 cups cheese and half the onions. Spoon the vegetable mixture into a 13 x 9 x 2-inch baking dish. Cover the baking dish.
Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Sprinkle with the remaining cheese and onions.
Bake, uncovered, for 5 minutes or until the cheese is melted and the onions are golden brown.
Swiss Vegetable Bake for a Crowd
You think they won't eat vegetables...think again. This hearty and satisfying dish features a colorful vegetable combination stirred into a savory cream sauce, topped with Swiss chees...
Directions
Print
Heat the oven to 350°F.Stir the soup, sour cream and black pepper in a large bowl. Stir in the vegetables, 1 1/2 cups cheese and half the onions. Spoon the vegetable mixture into a 13 x 9 x 2-inch baking dish. Cover the baking dish.Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Sprinkle with the remaining cheese and onions.Bake, uncovered, for 5 minutes or until the cheese is melted and the onions are golden brown.
Ingredients
1 can (22.6 ounces) Campbells® Condensed Cream of Chicken Soup0.666 cup sour cream0.5 teaspoon ground black pepper2 packages (16 ounces each) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed2 cups shredded Swiss cheese (about 8 ounces)2.666 cups French's® French Fried Onions
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