SWISS VEGETABLE MEDLEY
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
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 :
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
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 CASSEROLE
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
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.
SWISS VEGETABLE MEDLEY
Another really good recipe from Mom. This one is delicious and easy to double. Remember to double baking time also though. I also like to add a little garlic powder and seasoned salt to mine. I also never add the pimiento, so leaving them out doesn't take away from the dish. Also a good one for those people that don't usually like veggies.
Provided by Nicole Brummett
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions.
- Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes.
- Top with remaining cheese and onions.
- Bake uncovered for 5 minutes.
SWISS VEGETABLE MEDLEY
Make and share this Swiss Vegetable Medley recipe from Food.com.
Provided by Melaine
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 137.9, Fat 10.6, SaturatedFat 5.5, Cholesterol 22.2, Sodium 361.6, Carbohydrate 4.8, Sugar 1, Protein 6
SWISS VEGETABLE MEDLEY
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
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
SWISS VEGETABLE MEDLEY
A saucy variation of the classic Green Bean Casserole.
Provided by French's
Categories Side Dishes,
Yield 6
Number Of Ingredients 6
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.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SWISS VEGETABLE MEDLEY
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
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
VEGETABLE MEDLEY
Maximum flavor, maximum color-the best of two worlds. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
- Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.
Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 6 g, TransFat 0 g
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