Swiss Vegetable Medley Casserole
A nostalgic American side dish, this Swiss Vegetable Medley Casserole combines a trio of broccoli, cauliflower, and carrots with a rich, creamy mushroom sauce and shredded Swiss cheese, all finished with a crisp topping of fried onions.
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.
Notes
For optimal texture and flavor, serve immediately after baking.