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Creamy Vegetable Medley Recipe

100% would make again

With its rich, cheesy sauce and golden onion topping, this casserole has broad appeal. Because of that—I frequently prepare it for many functions. —Pay Waymire, Yellow Springs, Ohio

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8 Servings
Prep: 10 min. Bake: 35 min.

Ingredients

1 package (16 ounces) frozen broccoli, carrot and cauliflower blend
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded Swiss cheese, divided
1/3 cup sour cream
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (2.8 ounces) french-fried onions, divided

Directions

In a bowl, combine the vegetables, soup, 1/2 cup cheese, sour cream, pimientos, salt, pepper and half of the onions. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30-40 minutes or until the edges are browned. Uncover; sprinkle with the remaining cheese and onions. Bake 5 minutes longer or until the cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 181 calories, 12 g fat (6 g saturated fat), 21 mg cholesterol, 480 mg sodium, 11 g carbohydrate, 2 g fiber, 6 g protein.

Creamy Vegetable Medley published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p78

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