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Swiss Vegetable Casserole is a dump-and-bake dish that transforms raw veggies (or thawed frozen!) into a creamy, cheesy casserole topped with crunchy fried onions. What's great about this dish is that you can use whatever vegetables you have on-hand- you just need 5 1/2 cups! You can use all broccoli or a mixture of broccoli and cauliflower. And any condensed cream soup will work, too, melting into a creamy sauce that bakes with sour cream and Swiss cheese, turning your veggies into pure comfort food!
cost per recipe: $6.75
Heat the oven to 400°F. While the oven is heating, stir the soup, sour cream, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Season with salt and pepper. Add the vegetables and stir to coat. Cover the casserole.
Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
Bake for 5 minutes or until the cheese is melted.
Swiss Vegetable Casserole
Easy to make, excellent flavor. Will try with cheddar next time for variety
Love this casserole
I absolutely love this recipe. I've made it for years and it is always a hit. Plus it is colorful on the table.
Thank you for your comments! We're thrilled that you love this recipe!
I love this casserole recipe. I've been making it for years and it has become a holiday staple in my family. I do change it up periodically, though, by using cream of broccoli soup instead of mushroom. I always use a combo of swiss/mozzarella cheese-and more than the recipe calls for. Extra onions are added too, mainly on top for the crunch factor.
One little change
I use all broccoli instead of mixed veggies and it is wonderful.
Very good! One of my favorites
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.