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Swiss Vegetable Medley

A colorful combination of vegetables, this is a nice side dish with either a beef or pork roast and also a great luncheon dish. It's easy to assemble and can be made ahead of time.
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    6-8 servings

Ingredients

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

Directions

  • In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.
Editor's Note: Fresh broccoli, cauliflower and carrots may be substituted for the frozen vegetables. Parboil and drain before combining with other ingredients.

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