"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Swiss Vegetable Medley, by Joanie Becker, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag (16 oz) frozen broccoli, carrots and cauliflower combination, thawed and drained. 1 can (10-3/4 oz) condensed cream of chicken soup. 1 cup (4 oz) shredded swiss cheese. 1/3 cup sour cream. 1/4 tsp. black pepper. 1 can (2.8 oz) french fried onions.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can french fried onions. Pour into a 1-qt. casserole. Bake, covered, at 350º for 30 minutes. Top with remaining cheese and onions, bake, uncovered, 5 minutes longer. Makes 6 servings.
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