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