Time 35m Yield 12 servings Number Of Ingredients 6 Steps:
Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish. Bake at 400 degrees F for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the cheese and remaining onions. Bake for 5 minutes or until the onions are golden brown.
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole. Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture. Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.
Time 1h10m Yield 5 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions. In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish. Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.
Time 45m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes., Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish., In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese., Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly.
Time 50m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Mix first four ingredients together along with half the cheese. Bake at 350°F for 40 minute or until vegetables are tender. Stir. Top with remaining onions and cheese. Bake for 5 minute more. note: You could use 1/2 cup shredded Cheddar cheese instead of Swiss cheese if you prefer the taste of cheddar. Note: I must admit that I usually make this with more cheese than the recipe calls for.
Time 55m Yield 4 servings Number Of Ingredients 6 Steps:
Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole. Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese. Bake for 5 minutes or until the cheese is melted.
Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/2 cup cheese in 2-qt casserole. Cover. Bake at 350 for 40 minutes or until vegetables are tender. Stir. Sprinkle remaining onions and cheese over vegetable mixture. Bake for 5 minutes more.
Time 45m Yield 8 servings. Number Of Ingredients 7 Steps:
In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.
