SWISS VEGETABLE BAKE FOR A CROWD
I found this on the back of a can of Campbell's soup. Our family loves it and I use fresh cooked veggies in place of the frozen. Sometimes, I substitute cream of mushroom or cream of celery soup depending on my mood. I also added diced onion, and sliced mushrooms but typed the recipe as it appeared on the can. You can add whatever you like to it and I am sure it would still turn out great. We all have our favorites to add.
Provided by OceanLuvinGranny
Categories Cauliflower
Time 40m
Yield 1 casserole, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cut up the celery, onion and mushrooms and saute until just tender.
- Make sure vegetables are thawed if using frozen or cook fresh ones, drain and set aside.
- Mix soup, sour cream, pepper, garlic powder, and onion powder in a large bowl.
- Stir in the vegetables, celery, onion and mushrooms,1 1/2 c cheese and 1/2 the onions.
- Spoon this mixture into a 3 quart shallow baking dish.
- Cover and bake for 30 minutes.
- Remove from oven and stir.
- Sprinkle with remaining cheese and onions.
- Bake uncovered5-10 minutes longer until the top cheese is melted and casserole is bubbly hot and onions are just a golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 323.1, Fat 18.2, SaturatedFat 8.9, Cholesterol 39.7, Sodium 857.7, Carbohydrate 27.9, Fiber 5.5, Sugar 1.2, Protein 14.7
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