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."
 
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photo by Maki Catta photo by Maki Catta
photo by Maki Catta
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
50mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I'm salivating looking at that picture. This recipe means Christmas and Thanksgiving to me. It's definitely one of our family's favorites that my mom and grandma have been making for years. (We skip the pimentos) **update: I made it for Christmas dinner, and I didn't have mushroom soup. I had to substitute cream of chicken, and it was still really yummy.**
     
  2. Three cheers for recipes written on bar napkins. Ross Moss, you get 10 stars for this. Potsie, you only get five because that's all Zaar allows. I made two changes -- used cheddar cheese and cream of asparagus soup because I had them on hand. By the way, the fried onions turned out much more tender than I expected. Made and reviewed for Pick a Chef.
     
  3. This was great! I used 98% fat free soup, Fage non-fat yogurt instead of sour cream and reduced fat swiss b/c DH's & my metabolism have ground to a halt & we're getting porky :( But it was still a wonderful, creamy casserole - even with all the substitutions! My hat's off to Mr. Moss - it sounds like he was a truly special person and a wonderful cook, to boot.
     
  4. I have also been making this recipe for about 18 years. My late husband fixed this for me the very first meal he cooked for us..he always said that was why I married him..and my son who loves it always agreed! LOL It is always requested by my family and friends at every gathering! I have used this recipe exactly without changes and have always been pleased but my husband always added a can of sliced water chestnuts and my family request it with the water chestnutsand people who have had it fixed with and without them enjoy and prefer it with, if given a choice...depends on what I have on hand ...in fact tomorrow is Christmas Eve and today I will be mixing it up ahead of time to bake tomorrow. We prefer it baked the same day we are going to eat it, and it is great to make up the day/night before and slip it in the oven while I am getting dressed for work...ummm good. There are never any leftovers! TRY IT...YOU'LL LIKE IT!!!
     
  5. Thank you for sharing Ross's recipe...it's terrific! At first, I wasn't sure about those pimientos, but I loved them in this casserole. I used reduced-fat sour cream and soup, and it was still creamy and delicious. I'm sure that I used some extra Swiss cheese, since I tend to overmeasure that stuff. ;) I'm sure that I'll make this again.
     
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