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Swiss Vegetable Casserole

Swiss Vegetable Casserole
  • prep time: 10 min
  • total time: 55 minutes
  • serves: 4 people
  • calories: 303 1 serving

Casseroles are a Midwestern staple for a reason: They’re fast, convenient, and please a crowd. This recipe checks all those boxes and packs your favorite vegetables—carrots, cauliflower, and broccoli—into a creamy base, then tops it with a crunchy topping of French fried onions and Swiss cheese, for the ultimate in comfort food.

Ingredients

cost per recipe: $7.06

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/3 cup sour cream
  • 1 container (2.8 ounces) French fried onions (about 1 1/3 cups)
  • 1/2 cup  shredded Swiss cheese
  • 3 cups small broccoli florets (about 6 ounces)
  • 1 1/4 cups small cauliflower florets (about 4 ounces)
  • 1 1/4 cups baby-cut carrots (about 4 ounces)

Instructions

  • Tips

    • For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.
    • Flavor Variation: If you like, you can stir 1 jar (about 4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.
    • Ingredient Note: You can use either fresh or thawed frozen broccoli, cauliflower and carrots in this recipe.
  • Step 1

    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.

  • Step 2

    Bake for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.

  • Step 3

    Bake for 5 minutes or until the cheese is melted.  Serve hot.

Reviews

(36)
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  • Swiss Vegetable Casserole

    December 16, 2016

    Easy to make, excellent flavor. Will try with cheddar next time for variety

  • Love this casserole

    May 28, 2020

    I absolutely love this recipe. I've made it for years and it is always a hit. Plus it is colorful on the table.

  • Holiday favorite

    February 5, 2014

    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

    November 24, 2012

    I use all broccoli instead of mixed veggies and it is wonderful.

  • Swiss Vegetable Casserole

    June 24, 2012

    Very good! One of my favorites

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    Calories 303
    Total Fat 21.3 g
    Sat. Fat 9.1 g
    Cholesterol 21 mg
    Sodium 758 mg
    Total Carb 21.3 g
    Dietary Fiber 1.6 g
    Protein 7.4 g
    Vitamin A 140 %DV
    Vitamin C 68 %DV
    Calcium 13 %DV
    Iron 6 %DV
    Calories 279
    Total Fat 18.3 g
    Sat. Fat 8.8 g
    Cholesterol 20 mg
    Sodium 686 mg
    Total Carb 21.3 g
    Dietary Fiber 1.6 g
    Protein 7.4 g
    Vitamin A 140 %DV
    Vitamin C 100 %DV
    Calcium 15 %DV
    Iron 6 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.