Swiss Vegetable Medley Casserole is a nostalgic, creamy side dish that blends tender vegetables with Swiss cheese, mushroom soup, and a crispy fried onion topping. It’s comfort food with a retro twist.
In just 25 minutes, this simple casserole transforms everyday frozen vegetables into a rich and indulgent bake, perfect for holiday tables or a cozy weeknight dinner.
What You’ll Need for This Swiss Vegetable Medley Casserole
- Frozen broccoli, cauliflower & carrot medley – The colorful heart of the dish, offering texture and mild sweetness.
- Condensed cream of mushroom soup – Adds deep, savory creaminess that binds everything together.
- Sour cream – Balances the richness with subtle tang, keeping the casserole smooth and luscious.
- Shredded Swiss cheese – Melts into the base with a nutty, sharp flavor that’s both mellow and distinct.
- French fried onions – Crispy, salty topping that finishes the dish with irresistible crunch.
- Black pepper – A touch of heat to enhance and round out the creamy flavors.
Quick and Cozy: How to Make Swiss Vegetable Medley Casserole
Start by defrosting your frozen vegetables either in the microwave with a splash of water or on the stovetop until just tender. Drain thoroughly.
In a large bowl, stir together the vegetables, cream of mushroom soup, sour cream, Swiss cheese, and half the fried onions until evenly combined.
Spoon the mixture into a greased casserole dish and bake at 425°F for 15 minutes, or until bubbling at the edges.
Top with the remaining onions and return to the oven for 3–5 minutes, just until golden and crispy.
Tips and Twists for the Perfect Swiss Vegetable Casserole
For a richer flavor, swap in Gruyère or a sharp white cheddar. Want more vegetables? Stir in chopped spinach or green beans with the medley. This dish is forgiving—just make sure the vegetables aren’t too wet before mixing, or it may turn soupy.
Add a pinch of garlic powder or a teaspoon of Dijon mustard to elevate the flavor subtly. If you prefer homemade over canned soup, use a quick roux-based mushroom sauce for a from-scratch version.
This casserole makes a great companion to roasted meats or as a vegetarian main with a side of rice or crusty bread.
Storing & Reheating: Keeping That Crunch Alive
Cool the casserole completely before storing it in an airtight container in the fridge for up to 4 days. To reheat, use an oven or toaster oven to restore the topping’s crispiness—microwaving may make the onions soggy.
You can freeze the casserole before baking, minus the final onion topping. Thaw overnight, bake until hot, then add fresh fried onions in the last minutes for that signature crunch.
Swiss Vegetable Medley Casserole
Ingredients
- 1 cup shredded Swiss cheese
- ¼ teaspoon black pepper
- 10 oz frozen blend of broccoli cauliflower, and carrots
- ¼ cup sour cream
- 1 cup water
- 1 2.8 oz container French fried onions
- 1 10 oz can condensed cream of mushroom soup
Instructions
- To begin, thaw the vegetable medley using either the microwave or stovetop method.
- Microwave Method
- Place the frozen vegetables into a microwave-safe bowl, pour in the water, and microwave on high for 4–5 minutes until thawed. Drain thoroughly, then transfer the vegetables to a mixing bowl.
- Stovetop Method
- Combine the vegetables and water in a medium saucepan. Bring to a boil over high heat and cook for 5–8 minutes until defrosted. Drain using a colander, then return the vegetables to the pot.
- In the bowl or pot with the thawed vegetables, incorporate the cream of mushroom soup, sour cream, shredded Swiss cheese, and half of the fried onions. Stir until the mixture is well combined.
- Transfer the mixture to a 1-quart oven-safe casserole dish. Bake at 425°F for 15 minutes, or until the edges are bubbling and the dish is heated through.
- Scatter the remaining fried onions over the top and return to the oven for an additional 3–5 minutes, until the onions are lightly browned and crisp.
