Swiss Vegetable Medley

READY IN: 50mins
Recipe by Nicole Brummett

Another really good recipe from Mom. This one is delicious and easy to double. Remember to double baking time also though. I also like to add a little garlic powder and seasoned salt to mine. I also never add the pimiento, so leaving them out doesn't take away from the dish. Also a good one for those people that don't usually like veggies.

Top Review by jusme

I'm salivating looking at that picture. This recipe means Christmas and Thanksgiving to me. It's definitely one of our family's favorites that my mom and grandma have been making for years. (We skip the pimentos) **update: I made it for Christmas dinner, and I didn't have mushroom soup. I had to substitute cream of chicken, and it was still really yummy.**

Ingredients Nutrition

  • 1 (16 ounce) bag frozen broccoli, carrots and cauliflower, thawed
  • 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
  • 1 cup shredded swiss cheese
  • 13 cup sour cream
  • 14 teaspoon pepper
  • 1 (4 ounce) jar pimiento, chopped (optional)
  • 1 (2 7/8 ounce) can French-fried onions

Directions

  1. In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions.
  2. Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes.
  3. Top with remaining cheese and onions.
  4. Bake uncovered for 5 minutes.

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