Swiss Veggie Casserole


1 can (10.75  ounces) cream of mushroom soup

1/2 cup sour cream

1/8 teaspoon ground black pepper

1 (16 ounce) bag frozen California Medley vegetables (cauliflower, broccoli, carrots)

1 can French Fried Onions

2 cups shredded Swiss cheese


Preheat  oven to 350°F. Combine soup, sour cream and pepper in 2-quart baking dish; mix well. Stir in vegetables, 2/3 cup French Fried Onions and 1 cup cheese. Bake 30 minutes or until hot; stir. Top with remaining cheese and onions. Bake 5 minutes until onions are golden.

blog comments powered by Disqus