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
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forCreamy Vegetable Medley
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Reviewed Jan. 28, 2010
"very simple to follow... and even my 5 yr-old likes it! Also very quick to make as well. Thanks again!"