Swiss Vegetables Recipes

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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 :

SWISS VEGETABLE MEDLEY



Swiss Vegetable Medley image

A colorful combination of vegetables, this is a nice side dish with either a beef or pork roast and also a great luncheon dish. It's easy to assemble and can be made ahead of time.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen broccoli, carrots, and cauliflower medley, thawed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon pepper
1 jar (4 ounces) chopped pimientos, drained
1 cup shredded Swiss cheese, divided
1 can (2.8 ounces) french-fried onions, divided

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.

Nutrition Facts :

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.

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 VEGETABLES



Swiss Vegetables image

An easy, yet elegant vegetable side-dish.Great for holidays!Can be doubled very easily. Makes for a great presentation. You can vary the vegetables for different tastes.Smooth and great tasting!

Provided by BB502

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag frozen mixed vegetables, thawed and drained (broccoli, carrots and cauliflower)
1 (10 3/4 ounce) can condensed cream of mushroom soup (if you don't like mushrooms, use cream of Celery soup)
1 cup swiss cheese, shredded (4 oz)
1/3 cup sour cream
black pepper, to taste
1 (2 7/8 ounce) can Durkee onions

Steps:

  • Preheat oven to 350°.
  • In a large bowl, combine the vegetables, soup, ½ cup of the cheese, the sour cream, black pepper, and ½ the can of French Fried onions.
  • Pour into shallow one-quart casserole.
  • Bake, covered, for 30 minutes, or until vegetables are done.
  • Remove from oven.
  • Sprinkle the remaining cheese and onions in diagonal rows across the top.
  • Return to oven, uncovered,baking about 5 minutes more.
  • (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

MELTED SWISS CHEESE WITH VEGETABLES



Melted Swiss Cheese with Vegetables image

Categories     Cheese     Potato     Vegetable     Appetizer     Bake     Vegetarian     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 as an appetizer

Number Of Ingredients 8

12 baby red skinned potatoes
3 large carrots, peeled, cut into 3/4-inch pieces
4 cups broccoli florets (from 2 large stalks)
2 red bell peppers, cut into 1-inch squares)
1 15-ounce can whole beets, drained
1 4- to 5-ounce jar cocktail onions, drained
1 15- to 18-inch long baguette, sliced
1 1/2 pounds thinly sliced Swiss cheese

Steps:

  • Preheat oven to 350°F. Cook potatoes in large pot of boiling salted water 8 minutes. Add carrots and boil 7 minutes. Add broccoli and boil until all vegetables are tender, about 3 minutes longer. Drain vegetables. Arrange potatoes, carrots, broccoli, bell peppers, beets and onions on large platter. Place bread in basket.
  • Divide sliced cheese among 6 ovenproof plates. Bake until cheese melts and bubbles, about 10 minutes. Serve with vegetables and bread.

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