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
- 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
- In a large 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 remaining cheese and onions. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Creamy Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p78
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