While considering various vegetable side dishes for our Thanksgiving pot luck, I pulled out the recipe for this dish – Swiss Vegetable Medley. It is an interesting recipe in that it is simple, but very tasty. It reminds me very much of the “Semi Home Made” style recipe in that all the work seems to be measuring, and there is no processing other than cooking.
I have updated the recipe slightly since inflation has again changed the packaging sizes of some of the ingredients. But it is still the same good side dish. And if you have problems serving broccoli or cauliflower to your troops, those are almost completely hidden in this dish.
Swiss Vegetable Medley
- 14 oz package frozen broccoli-carrot-cauliflower combo
- 1 can condensed cream of chicken soup
- 1 cup (4 oz.) grated swiss cheese, divided
- 1/2 cup sour cream
- 1/4 teaspoon pepper
- 3 oz French fried onions, divided
- Preheat the oven to 350 degrees F. Thaw and drain the frozen vegetable combo.
- Mix together the soup, 1/2 cup (2 ox.) swiss cheese, sour cream, pepper and 1/2 (1.5 oz.) of the French fried onions. Ad the thawed and drained vegetables.
- Put into a 1.5 quart sprayed casserole and bake, covered for 30 minutes.
- Top with the leftover onions and cheese and return to the oven for an additional 5 minutes, uncovered.
I was pleasantly surprised to find the frozen vegetable combo still available at my store; so many of the old combos have disappeared from the market. I even found the swiss cheese already grated, and the French’s onion rings are now in a 6 oz package. Everything came together when I shopped.
I tried making the casserole in a 1 quart dish, but it was just too full; thus I am suggesting a larger casserole dish.