ach of Parmesan cheese and Swiss cheese; spoon a third of
Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions.
Pour into 1-quart casserole. Bake, covered, at 350\u00b0 for 30 minutes. Top with remaining cheese and onions.
Bake, uncovered, 5 minutes longer. This recipe can also be doubled. Baking time is a little longer.
Thaw and drain vegetables in colander.
Combine cream of mushroom soup, sour cream and 1/2 cup of Swiss cheese.
Stir in the vegetables.
Put into the microwave on High for 8 minutes.
Be sure to cover with wax paper.
Take out of the microwave and sprinkle with remaining 1/2 cup of Swiss cheese and can of Durkee French fried onions.
Cover with wax paper and microwave for 3 minutes on High.
Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole.
Cover and bake 40 minutes at 350.
Sprinkle remaining cheese & onions over and bake for another 5 minutes.
dges, 6 slices of the swiss cheese. (Overlapping the cheese if
Preheat oven to 350\u00b0.
Combine vegetables, soup, half of the Swiss cheese, sour cream, pepper, pimiento and half can of the onions.
Pour into a 9 x 13-inch casserole.
Bake at 350\u00b0, covered, for 30 minutes.
Top with remaining Swiss cheese and onions; bake uncovered for 5 minutes longer, until cheese is melted.
Thaw and drain vegetables (if still frozen, just cook longer in oven).
Mix vegetables, soup, sour cream, 1/2 can French fried onions and 3 ounces Swiss cheese.
Bake at 350\u00b0, covered, for 1/2 hour or until bubbly hot.
Put remainder of Swiss cheese and French fried onions on top.
Put back in oven, uncovered, for 5 minutes to melt cheese and brown onions.
Serves 6.
Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper, and 1/2 can of onions.
Pour into a 1 quart casserole. Cover and bake at 350\u00b0 for 30 minutes.
Top with the rest of cheese and onions.
Bake uncovered 5 minutes more.
Serves 6.
Combine vegetables, soup, 1/2 Swiss cheese, sour cream, pepper and 1/2 can of onion rings.
Pour into 1-quart casserole.
Bake covered 30 minutes at 350\u00b0, then top with remaining cheese and onion rings, uncovered, for 5 minutes longer.
Cook vegetables until fork tender.
Drain.
Combine soup, 1/2 cup of Swiss cheese, pimentos and 2/3 cup of onions.
Mix with vegetables and pour into a baking dish.
Cover and bake at 350 degrees for 30 minutes.
Remove from oven and sprinkle with rest of cheese and remainder of onions.
Return to oven and bake uncovered for 5 minutes or until brown.
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.
Prepare veggies per directions on package.
In a separate bowl, mix soup, sour cream and 1/2 of the Swiss cheese.
Add pepper; mix well.
Add drained, cooked veggies.
Mix again.
Pour in baking dish.
Bake at 350\u00b0 for 30 minutes.
Top with remaining cheese and garnish with onions.
Bake for an additional 5 minutes or until cheese is melted.
Combine in casserole dish, broccoli, carrots, cauliflower, soup concentrate, 3 ounces of fried onions, and salt and pepper to taste.
Mix evenly together, cover with aluminum foil and bake at 350\u00b0 for 1 hour.
Remove foil and cover with remaining 3 ounces of fried onions and shredded Swiss cheese.
Bake uncovered for 10 minutes.
Remove and let cool for 10 minutes.
Serve.
Combine vegetables (thawed and drained) with soup, 1/2 cup Swiss cheese, sour cream, pimento, pepper and 1/2 can onion rings. Pour into a 1-quart casserole dish.
Bake covered for 30 minutes at 350\u00b0.
Top with remaining cheese and onion rings.
Bake 5 more minutes.
Combine vegetables, soup, 1/2 cup Swiss cheese, sour cream, pepper, pimentos and half of the onion rings.
Pour into 1-quart casserole.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining cheese and onions and bake, uncovered, 5 minutes.
Combine soup, vegetables, sour cream, pepper, half of Swiss cheese and half of onion rings.
Put in 1-quart casserole dish. Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining cheese and onion rings.
Bake, uncovered, for 10 minutes.
Combine vegetables, soup, 1/2 cup Swiss cheese, sour cream and pepper.
Pour into quart casserole. Bake at 350\u00b0 for 30 minutes. Top with French fried onions.
Bake an additional 5 minutes.
Thaw and drain vegetables.
Combine vegetables, soup, 1/2 cup Swiss cheese, sour cream, black pepper, pimento and 1/2 can of Durkee onions.
Pour into 1-quart casserole dish.
Bake at 350\u00b0, covered, for 30 minutes.
Top with remaining cheese and onions. Bake 5 minutes, uncovered.
Preheat oven to 350\u00b0.
In a large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pimentos, pepper and 1/2 can onions.
Mix and bake in covered shallow 1-quart casserole for 30 minutes or until vegetables are tender.
Place remaining Swiss cheese and onions on top and bake uncovered for about 5 minutes or until brown on top.