Crowd Pleasing Vegetable Casserole

Crowd Pleasing Vegetable Casserole

8 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Campbell's Kitchen

“Frozen vegetables are mixed with Campbell's® Condensed Cream of Mushroom Soup, sour cream and shredded Swiss cheese, baked until hot, then finished with some French fried onions and an extra sprinkle of Swiss cheese.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
  2. Bake at 400 degrees F for 20 minutes or until hot.
  3. Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

Share It

Reviews (8)

Rate This Recipe
milosmom
18

milosmom

This sure does feed a crowd. It was huge. The casserole was ok. It didn't stand out as something that I would make again, but it wasn't terrible. This is one of those bland so-so recipes. Someone can most likely tweak this and make it pretty good. =)

carey805
14

carey805

I must've tweaked it pretty good because this was AWESOME!! I used the family sized can of Cream of Mushroom soup, and a lot of swiss cheese. Since I was making it for a pot luck, and wanted some to keep at home, I made 1 and 1/2 times the recipe. Used 3 bags of vegetables, 1 6 oz can of onions, and the proper amount of (lite) sour cream. We will be eating this again.

Georgia Cyn
11

Georgia Cyn

I could only find 10.75 oz cans of soup; so, I used a full three cans of 98% fat free soup. To lighten this recipe up a bit I used reduced fat swiss cheese and fat free sour cream. I had some plain bread crumbs that I needed use before the expiration date; so I eliminated the onions and used 1/2 a cup of bread crumbs all mixed in (none reserved for the topping). I then added about a tbsp of onion powder to keep some of the onion flavor. I put the veggies in frozen increased the cooking time to 45 minutes and the veggies turned out perfect! This was easy and delicious! I will definitely make it again.

More Reviews

Similar Recipes

Campbell's(R) Green Bean Casserole
(397)

Campbell's(R) Green Bean Casserole

Campbell's(R) Tuna Noodle Casserole
(116)

Campbell's(R) Tuna Noodle Casserole

Campbell's(R) Swiss Vegetable Casserole
(67)

Campbell's(R) Swiss Vegetable Casserole

Campbell's Kitchen Broccoli and Cheese Casserole
(32)

Campbell's Kitchen Broccoli and Cheese Casserole

Layered Vegetable Enchilada Casserole
(25)

Layered Vegetable Enchilada Casserole

Golden Green Bean Casserole
(14)

Golden Green Bean Casserole

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 15.9 g
  • 25%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Golden Green Bean Casserole

>

next recipe:

Campbell's(R) Tuna Noodle Casserole