Swiss Vegetables

"An easy, yet elegant vegetable side-dish.Great for holidays!Can be doubled very easily. Makes for a great presentation. You can vary the vegetables for different tastes.Smooth and great tasting!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:


  • 1 (16 ounce) bag frozen mixed vegetables, thawed and drained (broccoli, carrots and cauliflower)
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup (if you don't like mushrooms, use cream of Celery soup)
  • 1 cup swiss cheese, shredded (4 oz)
  • 13 cup sour cream
  • black pepper, to taste
  • 1 (2 7/8 ounce) can Durkee onions


  • Preheat oven to 350°.
  • In a large bowl, combine the vegetables, soup, ½ cup of the cheese, the sour cream, black pepper, and ½ the can of French Fried onions.
  • Pour into shallow one-quart casserole.
  • Bake, covered, for 30 minutes, or until vegetables are done.
  • Remove from oven.
  • Sprinkle the remaining cheese and onions in diagonal rows across the top.
  • Return to oven, uncovered,baking about 5 minutes more.
  • (or until the onions are golden brown).

Questions & Replies

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  1. This one is a winner! My kids hate swiss cheese but I made this they ate it all up. By far this one is a keeper!!
  2. This was ok. I was expecting more. I think it needed some seasoning. I also had the problem of crunchy vegetables. Looked very pretty.
  3. Yummy and cheesey! I used cauliflower and broccoli blend. I also used light sour cream and for the soup, I used Recipe #278160 using skim milk. I cut some fat, but it was still creamy and cheesey. I'll be making this again. Thanx!
  4. this was sooo good! dh LOVED it! i picked up frozen veggies after work & didn't have time to thaw so microwaved them 4 min before baking. they were perfect! thanks for a great veggie recipe!
  5. Thanks Bets for posting a great recipe for us to try. I chose to use cream of celery soup and also mozzarella combo cheese in ours. My DH loved this.


I am in Northeastern Ohio. Have lived here my entire life. I am retired. I was raised at my Grandmother's side, with an apron and wooden spoon, as my small chef's wardrobe! We spent many happy times, in her kitchen baking and cooking up memories! My love of the culinary arts has never waned. It seems I still cook and bake, as if I were feeding everyone at Grandma's Boarding House! (although my neighbors are happy about the "goodies" I am constantly sending their way!) I must learn to cook for two... My kitchen is in my Cape Cod Style home and done in a French Country style, with french blue and pale yellow, accented with white.
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