Marilyns Swiss Vegetable Medley Recipes

SWISS VEGETABLE MEDLEY

Steps:

• In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.

SWISS VEGETABLE MEDLEY

Steps:

• In a large bowl combine the thawed vegetables, soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the French-fried onions. Spoon vegetable mixture into a 3-quart rectangular baking dish.
• Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with the remaining cheese and remaining French-fried onions. Bake about 5 minutes more or until heated through. Makes 12 servings.

SWISS VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
• In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
• Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

SWISS VEGETABLE MEDLEY

Steps:

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

SUNSHINE VEGETABLE MEDLEY

Steps:

• In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.

MARILYN'S SWISS VEGETABLE MEDLEY

Steps:

• 1. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento & 1/2 can French Fried Onions in a 1 quart casserole. 2. Cook, covered, on high 8 minutes in microwave; turn halfway through. 3. Top with remaining cheese & onions. 4. Cook, uncovered, on high 1 minute or until cheese melts.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

SWISS VEGETABLE MEDLEY

Steps:

• Preheat oven to 350.
• Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can french fried onions.
• Pour into a 1 quart casserole dish.
• Bake covered for 30 minutes.
• Top with remaining cheese and onion; bake, uncovered for another 5 minutes.

SWISS VEGETABLE MEDLEY

Steps:

• Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can french fried onions.
• Pour into a one-quart casserole.
• Bake at 350° for 30 minutes.
• Top with remaining onions and cheese.
• Bake uncovered, 5 more minutes.

SWISS VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
• In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
• Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

SWISS MEDLEY VEGETABLE CASSEROLE

Steps:

• Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento, 1/2 French fried onions.
• Pour into greased 1 quart casserole dish.
• Bake, covered, 30 minutes at 300 degrees F. Top with remaining cheese and onions and bake, uncovered, five more minutes.

WINTER-VEGETABLE MEDLEY

Steps:

• Peel sweet potato and slice in food processor. Peel white potato and slice in food processor.
• Heat large nonstick skillet until it is very hot.
• Reduce heat to medium, and add oil. Saute potatoes, turning often.
• Meanwhile, mince garlic and add to potatoes as they cook.
• Halve butternut squash, and set aside half for another use. Remove seeds and peel remaining half, and slice in food processor; slice carrots. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
• Wash and chop sage, and add to vegetables. Season with salt and pepper. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
• Wash, quarter and core apples; slice in food processor.
• Add apples to vegetables. Cook another few minutes, until apples are soft.