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Vegetable Swiss Casserole

 Vegetable Swiss Casserole
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
8 ServingsPrep: 25 min. Bake: 20 min.


  • 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)


  • 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.

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Vegetable Swiss Casserole (continued)

Directions (continued)

  • Bake, uncovered, 20-25 minutes or until bubbly. Yield: 8 servings.