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Rachael Ray's 30-Minute Healthy Recipes

Creamy Swiss Mixed Veggie Casserole


*1 (10 3/4 oz.) can cream of celery soup
*1/3 C sour cream
*1 (16 oz.) bag frozen vegetable blend (carrots, broccoli and cauliflower) thawed
*1 (6 oz.) jar mushrooms, sliced
*1/4 tsp. pepper
*1 (2.8 oz.) can french fried onions
*1/2 C Swiss cheese, shredded


1. Empty the soup into a large mixing bowl.
2. Fold the sour cream into the soup.
3. Add in the vegetable blend and the mushrooms.
4. Stir until the vegetables are well covered with the soup mixture.
5. Sprinkle in the pepper and stir to combine.
6. Set the oven temperature to 350 degrees and allow the oven to heat.
7. Spray a 2 qt. casserole dish well with a non stick cooking spray.
8. Spread the vegetable mixture evenly into the casserole.
9. Cover tightly with aluminum foil.
10. Bake 35 minutes or until the vegetables are tender.
11. Remove the foil and spread the fried onions over the casserole.
12. Sprinkle the cheese over the onions to completely cover.
13. Leave uncovered and continue baking 10 minutes or the cheese has melted.


I always like having a few quick and easy recipes for vegetable dishes that are also a bit fancier, too. This recipe looks and tastes like it was difficult to make. The sour cream adds just the right "hmmm... what is that yummy taste" to it, and the Swiss cheese is the perfect finish. Don't leave off the french fried onions. They add just the right crunch!

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