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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Another really good recipe from Mom. This one is delicious and easy to double. Remember to double baking time also though. I also like to add a little garlic powder and seasoned salt to mine. I also never add the pimiento, so leaving them out doesn't take away from the dish. Also a good one for those people that don't usually like veggies. Ingredients:
1 (16 ounce) bag frozen broccoli, carrots and cauliflower, thawed |
1 (10 1/2 ounce) can cream of mushroom soup, undiluted |
1 cup shredded swiss cheese |
1/3 cup sour cream |
1/4 teaspoon pepper |
1 (4 ounce) jar pimiento, chopped (optional) |
1 (2 7/8 ounce) can french-fried onions |
Directions:
1. In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions.
2. Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes.
3. Top with remaining cheese and onions.
4. Bake uncovered for 5 minutes.
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