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