Swiss Vegetable Medley is a classic 1980's casserole side dish made with broccoli, carrots and cauliflower in a creamy mushroom and Swiss cheese sauce; then topped with fried onions.
The famous Green Bean Casserole was created in 1955 and didn't have competition until the 1980's when this Swiss Vegetable Medley became a new household favorite.
My husband's Aunt Linda used to make it for us whenever we visited her in Florida and he LOVED it! As for me, it was always one of those vegetable side dishes I wasn't fond of. Probably because years ago I wasn't a fan of cauliflower or broccoli.
Even now, I only like it in moderation prepared in certain ways. For years, he's been asking me to make this recipe and I finally gave in.
Honestly, when preparing vegetables I usually opt for healthier versions and this recipe is not on that list. It's fine every now and then to splurge and most of the time it's for special occasions or holidays.
So he was in for a treat when I made it for a weeknight dinner to serve with those Baked Deviled Chicken Thighs. Well at least it's a treat for me. I'd rather eat "not so healthy" food versus cakes and sweets.
Where did Swiss Vegetable Medley originate from?
I believe the original recipe came from French's Durkee Onions back in the 1980's since they coined the name. However, since they use Campbells Condensed Cream of Mushroom Soup, I think it might have been a joint venture.
Especially since this recipe is a take on the classic Green Bean Casserole which was created in 1955 by Dorcas Reilly from the Campbell Soup Company.
How do you make Swiss Vegetable Medley?
For this recipe you'll need frozen vegetable medley of broccoli, cauliflower and carrots, condensed cream of mushroom soup, sour cream, shredded Swiss cheese, and fried onions.
First, you want to defrost the vegetables; which can be done by one of two ways: in a microwave or on top of the stove.
Microwave Instructions
If using the microwave, place the vegetables in a safe container, add about 1 cup of water; then heat on high for 4-5 minutes until the vegetables have defrosted. This is the method I used for timing purposes.
Drain water and add vegetables to a bow. I like to use a 2-quart micro-cooker; which had a lid with holes to drain. It's also large enough to use as the mixing bowl to add the remaining ingredients.
Stovetop Instructions
To defrost the vegetables on top of the stove, add the vegetables to a medium saucepan with about 1 cup of water. Bring to a boil on high; then cook until the vegetables are defrosted. This method takes about 5-8 minutes. Drain the vegetables in a colander; then add back to your pot.
Next, add the soup, sour cream, Swiss cheese and half of the container of fried onions; mix well. Add the mixture to a 1-quart oven save casserole dish; then bake in a 425 degree F oven for 15 minutes until the casserole is hot and bubbly on the sides.
Add the remaining fried onions on top; then bake for another 3-5 minutes until they turn golden brown.
By using the microwave and higher oven temperature, the entire side dish was ready in about 25 minutes. I try to save time wherever I can so cooking at a higher temperature ensures that; especially when food is basically just being heated through.
This Swiss Vegetable Medley serves four people, was deliciously creamy and was exactly as my husband remembered his aunt making it all those years ago. ~Enjoy!
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Swiss Vegetable Medley Casserole
Ingredients
- 10 oz. Frozen Medley Broccoli, Cauliflower and Carrots
- 1 c. Water
- 1- 10(ounce) can Condensed Cream of Mushroom Soup
- ¼ c. Sour Cream
- 1 c. Swiss Cheese, shredded
- 1- 2.8(ounce) container French Fried Onions
- ¼ tsp. Black Pepper
Instructions
- Defrost the vegetables; which can be done by one of two ways: in a microwave or on top of the stove. Microwave InstructionsIf using the microwave, place the vegetables in a safe container, add the water; then heat on high for 4-5 minutes until the vegetables have defrosted. (This is the method I used for timing purposes.) Drain water and add vegetables to a bow. (I like to use a 2-quart micro-cooker; which had a lid with holes to drain. It's also large enough to use as the mixing bowl to add the remaining ingredients.)Stovetop InstructionsTo defrost the vegetables on top of the stove, add the vegetables to a medium saucepan with the water. Bring to a boil on high; then cook until the vegetables are defrosted. This method takes about 5-8 minutes. Drain the vegetables in a colander; then add back to your pot.
- Next, add the soup, sour cream, Swiss cheese and half of the container of fried onions; mix well. Add the mixture to a 1-quart oven save casserole dish; then bake in a 425 degree F oven for 15 minutes until the casserole is hot and bubbly on the sides.
- Add the remaining fried onions on top; then bake for another 3-5 minutes until they turn golden brown.
Nutrition
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Doris Jones says
I love vegetable medley. I've been making it for years for the winter holidays. I don't like green bean casserole unless it's homemade. So I use fresh vegetables and Blanche them for the medley. Then I use cream of broccoli soup or cream of celery soup. I mix the soup, sour cream and cheddar cheese together and pour the sauce mix ( cold )over the veggies in a lightly greased casserole pan. Top with french's onion rings and more cheddar cheese. Cover and bake. Last 5 minutes uncover to crisp up and melt cheese onio rings.