"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swiss Vegetable Casserole Recipe

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This recipe for Swiss Vegetable Casserole, by , is from The King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Regnerus
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1/3 c. sour cream
1/4 tsp black pepper
1 16oz bag of frozen california blend frozen vegetable.
1 can frenchs' Onions, add 1/2 to mix and 1/2 for top.
1/2 c. Swiss cheese

Directions:
Directions:
1. Combine all ingred. and pour in a 2 qt casserole dish, cover.
2. bake at 350" for 40 min. until vegetables are tender. stir
3. Sprinkle remaining onions and bake for a additional 5 minutes

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 min.

 

 

 

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