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It’s time for an easy side dish. Something I can make quick but still enjoy. Veggies. Cheese. Creamy sauce. Oh, and crunchy French fried onions. This Swiss vegetable medley cooks up in no time and is quite tasty. It’s also easy to change up for your tastes. Skip the French fried onions and use French’s crispy jalapenos instead (Have you tried them? They are fantastic!). Swiss not your thing? Pepper jack cheese is a great kicked-up alternative
I think this may be my wife’s favorite side dish for a cold night. I have to agree, this Swiss vegetable medley is mighty darned good!
Also try my slow cooker green bean casserole.
Swiss Vegetable Medley
Ingredients
- 1 16 ounce mixed vegetables frozen, thawed
- 1 10 3/4 ounce cream of celery soup
- 1 cup Swiss cheese shredded, divided
- 1 cup sour cream
- 1 6 ounce French-fried onions divided
- ground black pepper to taste
Instructions
- Preheat oven to 350 F.
- Place vegetables in a large bowl.
- Add the soup, all but 1/4 cup of the cheese, all of the sour cream, and all but 1/4 cup of the fried onions. Stir to combine.
- Spray a 9″ x 9″ baking dish with non-stick spray.
- Pour the vegetable mixture into the dish and spread out evenly.
- Bake for 30 minutes.
- Sprinkle top of casserole with remaining 1/4 cup of cheese and onions and bake another 5 minutes.
Nutrition
Nutritional values are approximate.
You really need to add nutritional information for all recipies. They all look good, but many need to know the caloric count and the carbohydrate amount to properly plan eating.
Hi Larry. There are plenty of websites out there that let you calculate nutritional info if you require it. I have opted to not take on the liability of posting nutritional information.
Regards,
Mike
Enjoy your recipies. Have a gas grill, a Big Green Egg, and a Charbroil Oil less Fryer. Do most of the cooking. Just wanted to see if possible to get nutrition info. A lot of the recipies not well suited for diabetics.
I can’t speak for the dietary needs of a Type 2. I’m a Type 1 and have no problems determining the carbs for my recipes. It is in fact why I cook almost everything from scratch, so that I know everything that is in each bite. I have a lot of problems with processed foods even though the labels are relatively detailed.
Regards
Mike
Glad to hear from you. Wife has been type1 for 55 years. On insulin pump which has changed her life. We just like to know the nutrition info, but we do not obsess about it. Just wondered if you had this info at hand.