Swiss Vegetable Bake for a Crowd

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READY IN: 40mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (26 ounce) can can Campbell's Cream of Chicken Soup (sometimes, I use cream of mushroom or cream of celery depending on my mood)
  • 23
  • 12
    teaspoon black pepper
  • 2
    (16 ounce) bags frozen mixed vegetables (broccoli, carrots, cauliflower, thawed (I use fresh cooked instead of frozen)
  • 2
    cups shredded swiss cheese
  • 2 23
    cups French's French fried onions
  • 12
    cup diced onion
  • 1
    cup sliced mushrooms
  • 1
    cup sliced celery (sauteed with the onion and mushrooms until just tender)
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DIRECTIONS

  • Preheat oven to 350.
  • Cut up the celery, onion and mushrooms and saute until just tender.
  • Make sure vegetables are thawed if using frozen or cook fresh ones, drain and set aside.
  • Mix soup, sour cream, pepper, garlic powder, and onion powder in a large bowl.
  • Stir in the vegetables, celery, onion and mushrooms,1 1/2 c cheese and 1/2 the onions.
  • Spoon this mixture into a 3 quart shallow baking dish.
  • Cover and bake for 30 minutes.
  • Remove from oven and stir.
  • Sprinkle with remaining cheese and onions.
  • Bake uncovered5-10 minutes longer until the top cheese is melted and casserole is bubbly hot and onions are just a golden brown.
  • Let stand 5 minutes before serving.
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