Swiss Veg Medley

This vegetable dish comes from my Great Grandma Mae Hartwig. The note says it was made at Thanksgiving, so we figured it would be a perfect one to try this month. It uses cream of mushroom soup to give it that classic creamy truly satisfying casserole vibe, and some crunchy fried onions to add some texture. My kids actually loved this dish, which totally surprised me. As a Thanksgiving side to share, I would suggest doubling this recipe.

Swiss Veg Medley, Mom’s

often Thanksgiving, Nov ‘87, good

1 bag 16 oz Frozen Broccoli, Carrots, Cauliflower combination, thawed and drained

1 can (10 oz) cream of mushroom soup

1 c. shredded swiss cheese

1/3 c sour cream

1/4 t. Durlee Ground Black Pepper

1 jar (4 oz) chopped pimiento drain (optional)

1 can (2.8 oz) Durlee French Fried Onions

Combine veg, soup, 1/2 c cheese, sour cream, pepper, pimiento + 1/2 can onions. Pour into a 1 quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions, bake uncovered 5 minutes longer.

Microwave directions: prepare as above, cook covered on Hi 8 minutes. Turn halfway through. Top with remaining cheese and onions. Cook uncovered on Hi 1 minute until cheese melts.

Check out Scout’s review: