Creamy, cheesy, flavorful. 5 ingredients and 5 minute prep time: This casserole couldn’t be easier yet it has a surprisingly dynamic flavor!
Last year when I hosted my in-laws for Thanksgiving, my mother-in-law whipped up her family's favorite at the last minute.
I enviously watched her throw it all together in a bowl and pop it in the oven while I chopped, and sautéed and crossed my fingers that the stuffing would pass muster.
The casserole baked perfectly with 8 other things in the oven (no seriously, every inch of real estate was spoken for…all as I planned).
My husband and his brother devoured this Creamy Swiss Cheese Mixed Vegetable casserole - I barely had time to grab a spoonful! And now that the flavors are fresh in my mind, I remember why!
Thawed frozen mixed vegetables are mixed with cream of mushroom soup, sour cream and swiss cheese and then baked to melty, decadent perfection.
A little salty crunch from the fried onions makes this dish a smash hit that will sure to have everyone begging for you to make it again!
Look at that creamy, cheesy awesomeness.
Try this casserole instead of the usual green bean casserole at your next holiday feast or just whip this up any day of the week for a hearty, flavorful side dish!
You just won’t believe how easy it is. The instructions say 5 minutes of prep and that is literally all it takes. I actually got it in the oven and put my measuring cups, spoons and bowls in the dishwasher in that 5 minutes.
Creamy Swiss Cheese Mixed Vegetable Casserole
- 16 oz frozen broccoli, carrots and cauliflower mix (thawed and drained)
- 12 oz condensed cream of mushroom soup canned (I use organic Pacific brand but you can use a standard 10 oz can too)
- 1 cup shredded Swiss cheese, divided (4 oz )
- ⅓ cup sour cream
- ¼ tsp. Ground Black Pepper
- 2.8 oz French Fried Onions
- Preheat your oven to 350°F.
- I forgot to thaw my vegetables so I just microwaved them until they were thawed. Some were warm, but it didn’t make one bit of difference.
- Combine vegetables, soup, ½ cup cheese, sour cream, and pepper. Pour into a 1-quart casserole.
- Bake for 30 minutes. The original instruction say to bake it covered but I forgot.
- Top with remaining cheese and onions; bake uncovered, 5 minutes longer.
More Feast Worthy Dishes!
This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever, Show Stopping Saturdays, Sweet and Savoury Sundays