1 (4 oz.) can chopped pimiento, drained, divided
1 (10 oz.) can golden mushroom soup
1/3 cup sour cream
1/4 tsp. pepper
1 (3 oz.) can French-fried onions, divided
1 cup shredded Swiss cheese, divided
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| CHEESY MIXED VEGETABLE BAKE | ||||
| Serves 6 | ||||
| 1 (16 oz.) pkg. frozen mixed broccoli, carrots and cauliflower 1 (4 oz.) can chopped pimiento, drained, divided 1 (10 oz.) can golden mushroom soup 1/3 cup sour cream 1/4 tsp. pepper 1 (3 oz.) can French-fried onions, divided 1 cup shredded Swiss cheese, divided |
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| Preheat oven to 350. Grease a large casserole dish. Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of the fried onions and half of the cheese in a bowl; mix. Spoon mixture into prepared casserole. Bake for 20 minutes. Sprinkle remaining fried onions and cheese on top of casserole. Bake casserole for 5 minutes longer. Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for 5 minutes before serving. | ||||