Vegetable Swiss Casserole Recipe

5 4 5
Vegetable Swiss Casserole Recipe
Vegetable Swiss Casserole Recipe photo by Taste of Home
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Vegetable Swiss Casserole Recipe

Read Reviews
5 4 5
Publisher Photo
With four different vegetables, this creamy and comforting casserole has something for everyone. It's easy to double the recipe when cooking for a crowd.—Christie Nelson, Taylorville, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 cups fresh baby carrots
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-3/4 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half cream
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 cup crushed butter-flavored crackers (about 15 crackers)

Directions

Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes.
Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish.
In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.
Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 8 servings.
Originally published as Creamy Vegetable Casserole in Taste of Home Christmas Annual Annual 2009, p69

  • 2 cups fresh baby carrots
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1-3/4 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half cream
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 cup crushed butter-flavored crackers (about 15 crackers)
  1. Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes.
  2. Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish.
  3. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.
  4. Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 8 servings.
Originally published as Creamy Vegetable Casserole in Taste of Home Christmas Annual Annual 2009, p69

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Reviews forVegetable Swiss Casserole

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LadyofShalott814 User ID: 4526347 173013
Reviewed Jun. 27, 2013

"Both my husband and I really enjoyed this veggie casserole. In his words, "The vegetables were amazing. Definitely make them again." I made one little change - used shredded Colby Jack cheese instead of the Swiss."

MY REVIEW
mhibbett40 User ID: 6862499 145466
Reviewed Sep. 15, 2012

"I LOVED this recipe! We don't like m-rooms so I sauteed diced sweet onions instead. I had to also omit the c-flower due to I didn't have any. I used fresh carrots, frozen doesn't taste good to me & frozen broccoli & I steamed them w/some butter in my Ziploc steamer bags. So easy! I didn't have white pepper so I used black instead & I also added a little more onion powder & some salt to it, just cause it tasted like it needed a little more flavor. I also melted a little bit of butter to my cracker crumbs topping. The only thing I would do different next time is to make a little bit more of the cheesy white sauce. It just barely coated my veggies. I will DEF be making this again! It was also very easy to make! My whole family loved it! It also reheated well the next day for leftovers! Can also be made a day ahead too, to save time!"

MY REVIEW
tfahey User ID: 3769848 103336
Reviewed Nov. 16, 2011

"My family loved this recipe! I made a few changes due to lack of ingredients -- I omitted the mushrooms and used just a mixture of carrots, cauliflower and broccoli. I had chicken in the Biscuit crumbs for the topping. It turned out great and we will definitely have it again! Great recipe!"

MY REVIEW
jglad User ID: 4819355 184488
Reviewed Dec. 27, 2010

"Made this again this year for Christmas dinner, but I used Pepper Jack instead of Swiss this time. Was a hit again really good with either cheese."

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