Vegetable Casserole

Contributed By: Kay Davis


1 can condensed cream of mushroom soup
3/4 cups shredded Swiss cheese (3 ounces)
1/3 cup sour cream
1/4 tsp. ground black pepper
1 bags (16 ounces ) frozen vegetable combination (broccoli, cauliflower, carrots),
cooked and drained
1 can (2.8 ounces ) French's French Fried Onions


In 2-quart shallow baking dish mix soup, cup cheese, sour cream, pepper, vegetables
and 1 /2 can of onions.

Bake at 400F. for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

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