Ingredients Jump to Instructions ↓

  1. 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 BREAKSTONE'S® 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

Instructions Jump to Ingredients ↑

  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. 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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