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.
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 393 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 23 mg |
| Sodium | 810 mg |
Reviews
I made this into an actual dinner by adding boneless skinless chicken thighs. Cooked the chicken thighs first. I then added them into the vegetable/soup/cheese/onion mixture. Let cook according to directions. My oven is broke and I improvised by doing it on the stove. Amazing!!!!!
it was easy and delicious!
We’ve served this casserole with holiday meals for many, many years – always a favorite!