Swiss Vegetable Bake For A Crowd Recipes

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SWISS VEGETABLE CASSEROLE



Swiss Vegetable Casserole image

Served hot and bubbly from the oven, this colorful and cheese-topped veggie casserole is good enough to steal the limelight from your favorite main dishes.

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 can (2.8 ounces) French fried onions (1 1/3 cups)
1/2 cup shredded Swiss cheese (about 2 ounces)

Steps:

  • Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
  • Bake at 350 degrees F. 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.

CROWD-PLEASING VEGETABLE CASSEROLE



Crowd-Pleasing Vegetable Casserole image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 6

1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 1/2 cup shredded Swiss cheese (about 6 ounces)
2/3 cup sour cream
1/4 teaspoon ground black pepper
2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
2 can (2.8 ounces each) French's® French Fried Onions (2 2/3 cups)

Steps:

  • Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish.
  • Bake at 400 degrees F for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the cheese and remaining onions.
  • Bake for 5 minutes or until the onions are golden brown.

SWISS VEGETABLE MEDLEY



Swiss Vegetable Medley image

Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.

Provided by TTAYLOR239

Categories     Side Dish     Casseroles

Time 1h10m

Yield 5

Number Of Ingredients 6

1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

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.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g

CAMPBELL'S® SWISS VEGETABLE CASSEROLE



Campbell's® Swiss Vegetable Casserole image

A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
⅓ cup sour cream
¼ teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 (2.8 ounce) can French-fried onions
½ cup shredded Swiss cheese

Steps:

  • Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
  • Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
  • Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 31 g, Cholesterol 23.9 mg, Fat 22.1 g, Fiber 5.8 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 795.5 mg, Sugar 0.8 g

SWISS VEGETABLE BAKE FOR A CROWD



Swiss Vegetable Bake for a Crowd image

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

1 (26 ounce) can can Campbell's Cream of Chicken Soup (sometimes, I use cream of mushroom or cream of celery depending on my mood)
2/3 cup sour cream
1/2 teaspoon black pepper
2 (16 ounce) bags frozen mixed vegetables (broccoli, carrots, cauliflower, thawed (I use fresh cooked instead of frozen)
2 cups shredded swiss cheese
2 2/3 cups French's French fried onions
1/2 cup diced onion
1 cup sliced mushrooms
1 cup sliced celery (sauteed with the onion and mushrooms until just tender)

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

VEGETABLE SWISS CASSEROLE



Vegetable Swiss Casserole image

With four different vegetables, this creamy and comforting casserole has something for everyone. It's easy to double the recipe when cooking for a crowd.-Christie Nelson, Taylorville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 cups fresh baby carrots
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-3/4 cups sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half cream
1 teaspoon chicken bouillon granules
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 cup shredded Swiss cheese
1/2 cup crushed butter-flavored crackers (about 15 crackers)

Steps:

  • Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes., Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish., In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese., Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly.

Nutrition Facts :

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Top Asked Questions

What is Swiss vegetable casserole?
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!
Can you cook frozen broccoli and carrots in the oven?
You can use fresh or thawed frozen broccoli, cauliflower and carrots in this recipe. 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.
How to cook steamed vegetables in oven?
Directions Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended.

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