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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Swiss Vegetable Medley Recipe

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This recipe for Swiss Vegetable Medley is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag (16 oz.) frozen broccoli/carrots/cauliflower combo
(thawed & drained best, but not essential)
1 can condensed cream of mushroom soup
1 c. (4 oz.) shredded swiss cheese, divided
1/3 c. sour cream
1/4 tsp. pepper
1 can (2.8 oz.) Durkee french fried onions
May add salt to taste
Directions:
Directions:
Combine vegetables, soup, 1/2 c. cheese, sour cream, pepper & 1/2 can of the onions. Pour into 1 quart casserole that has been sprayed with nonstick spray. Cover & bake at 350º for 30 minutes. Remove cover, top with remaining cheese & onions and bake uncovered for 5 minutes longer.
Number Of Servings:
Number Of Servings:
6

 

 

 

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