Swiss Vegetable Medley

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

Swiss Vegetable Medley

I think this may be Anita’s favorite side dish for a cold night. I have to agree, this Swiss vegetable medley is mighty darned good!

Swiss Vegetable Medley

This Swiss vegetable medley cooks up in no time and is quite tasty. It’s also easy to change up for your tastes. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 7
Calories 123kcal
Author Mike

Ingredients

  • 1 16 ounce mixed vegetables frozen, thawed
  • 1 10 3/4 ounce condensed 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

Calories: 123kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 58mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg

Nutritional values are approximate.

Vegetable and Meatball Soup

I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.

Vegetable and Meatball Soup

I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal.

For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.

Vegetable and Meatball Soup

This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 286kcal

Ingredients

  • 3 14 ounce beef broth
  • 1 pound meatballs frozen cooked
  • 1 15 ounce Great Northern beans rinsed, drained
  • 1 15 ounce diced tomatoes
  • 1 teaspoon dried basil granulated garlic, and dried oregano OR 3 teaspoons Creole seasoning
  • 1 10 ounce mixed vegetables frozen
  • 1 cup dried pasta rotini

Instructions

  • Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
  • Bring to a boil.
  • Stir in the pasta and return to a boil. Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 46mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.