Vegetable Casserole
- Source
- Recipe Keeper (handwritten, p. 58)
- Serves
- 12
- Cook
- 400°F, 25 min
Ingredients
- 1 can (26 oz) cream of mushroom soup
- 1 1/2 cups shredded Swiss cheese
- 2/3 cup sour cream
- 1/4 tsp pepper
- 2 bags (16 oz each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
- 2 cans (2.8 oz each) French fried onions (2 2/3 cups)
Steps
- In a 3 qt shallow baking dish, mix soup, 1 cup cheese, sour cream, pepper, vegetables, and 1 can of onions.
- Bake at 400°F for 20 minutes or until hot.
- Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.
