Mushroom Swiss Vegetable Bake


1 (10 3/4 ounce) can cream of celery soup
1/3 cup sour cream
1 (16 ounce) bag frozen vegetable blend (carrots, broccoli and cauliflower) thawed
1 (6 ounce) jar mushrooms, sliced
1/4 teaspoon pepper
1 (2.8 ounce) can fried onions
1/2 cup Swiss cheese, shredded


Place the soup in a large mixing bowl. Add the sour cream and stir together to combine. Add the vegetables and mushroom. Stir to cover. Sprinkle in the pepper and stir to incorporate all the ingredients together. Place 1/2 of the can of fried onions and 1/4 cup of the Swiss cheese. Stir well. Heat the oven to 350 degrees. Place the mixture into a 2 quart casserole dish. Cover with aluminum foil. Bake 35 minutes or until vegetables are tender. Remove foil and sprinkle the remaining onions and cheese over the top of the mixture. Return uncovered, to the oven and continue cooking 10 minutes or until the cheese has melted and casserole is bubbling.

Serves 4

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