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Home » Recipes » Vegetable Recipes

February 7, 2020 · Leave a Comment

Swiss Vegetable Medley

Easter· Vegetable Recipes

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Close up of Swiss Vegetable Medley in a casserole dish

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. 

Close up of Swiss Vegetable Medley with spoon

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. 

Swiss Vegetable Medley Casserole

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.

casserole dish with Swiss Vegetable Medley

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. 

Swiss Vegetable Medley

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. 

Close up of Swiss Vegetable Medley

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

Swiss Vegetable Medley Casserole

Carrie's Experimental Kitchen
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. 
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Vegetables
Cuisine American
Servings 4
Calories 475 kcal

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 Instructions
    If 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 Instructions
    To 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

Calories: 475kcalCarbohydrates: 23gProtein: 22gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 818mgPotassium: 304mgFiber: 3gSugar: 1gVitamin A: 4184IUVitamin C: 8mgCalcium: 565mgIron: 1mg
Keyword broccoli, carrots, cauliflower
Tried this recipe?Let us know how it was!

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Close up of Swiss Vegetable Medley in a casserole dish

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