Here’s a delicious Swiss Medley Casserole recipe that combines the creamy goodness of Swiss cheese with hearty vegetables. It’s a comforting dish that’s perfect as a side or even a main course!
Swiss Medley Casserole
Ingredients:
- 1 lb frozen mixed vegetables (such as peas, carrots, corn, and green beans)
- 1 cup shredded Swiss cheese
- 1 cup breadcrumbs (preferably fresh)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley (optional, for garnish)
Instructions:
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or butter.
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Prepare the vegetables: In a large pot, cook the frozen mixed vegetables according to the package instructions. Drain well and set aside.
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Make the casserole mixture: In a large mixing bowl, combine the cream of mushroom soup, sour cream, melted butter, garlic powder, and a pinch of salt and pepper. Stir until smooth.
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Combine with the vegetables: Add the drained mixed vegetables to the bowl with the creamy mixture. Stir gently to combine everything together.
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Add the cheese: Stir in shredded Swiss cheese and mix until evenly distributed.
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Top with breadcrumbs: Transfer the vegetable mixture into the prepared casserole dish. In a small bowl, combine the breadcrumbs and Parmesan cheese (if using). Sprinkle this breadcrumb mixture evenly over the top of the casserole.
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Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
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Garnish and serve: Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley for a pop of color and flavor.
