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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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With its rich, cheesy sauce and golden onion topping, this casserole has broad appeal. Because of thatI frequently prepare it for many functions. Pay Waymire, Yellow Springs, Ohio Ingredients:
1 package (16 ounces) frozen broccoli, carrot and cauliflower blend |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded swiss cheese, divided |
1/3 cup sour cream |
1 jar (2 ounces) diced pimientos, drained |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (2.8 ounces) french-fried onions, divided |
Directions:
1. In a large bowl, combine the vegetables, soup, 1/2 cup cheese, sour cream, pimientos, salt, pepper and half of the onions. Pour into a greased 1-1/2-qt. baking dish.
2. Cover and bake at 350° for 30-40 minutes or until the edges are browned. Uncover; sprinkle with remaining cheese and onions. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
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