Ingredients Jump to Instructions ↓

  1. 1 can (10 3/4 ounces each ) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

  2. 1/3 cup sour cream

  3. 1/4 teaspoon ground black pepper

  4. 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

  5. 1 can (2.8 ounces) French fried onions (1 1/3 cups)

  6. 1/2 cup shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole. Bake at 350°F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese. Bake for 5 minutes or until the cheese is melted. Yield: 4 servings. For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese. Tip: If you like, you can stir 1 jar (4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.


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