A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.

    Advertisement
  • Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.

  • Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

Tips

For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.

Nutrition Facts

355.3 calories; 8.6 g protein; 31 g carbohydrates; 23.9 mg cholesterol; 795.5 mg sodium. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2008
I've made this recipe for years. I don't put in the sour cream or the pepper since I don't like pepper and I wanted to cut down on the fat content. I also don't put in the cheese for the same reason. It's very good without all that and everyone I've served it to has liked it. Read More
(81)

Most helpful critical review

Rating: 1 stars
12/30/2011
I am finding this recipe in the Low Sodium casserole recipes. Campbells soup is not LOW sodium. I also have concerns that the recipes I am finding have no values listed for sodium yet they are under the low sodium recipes. Read More
(3)
118 Ratings
  • 5 star values: 78
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
12/18/2008
I've made this recipe for years. I don't put in the sour cream or the pepper since I don't like pepper and I wanted to cut down on the fat content. I also don't put in the cheese for the same reason. It's very good without all that and everyone I've served it to has liked it. Read More
(81)
Rating: 4 stars
12/18/2008
I've made this recipe for years. I don't put in the sour cream or the pepper since I don't like pepper and I wanted to cut down on the fat content. I also don't put in the cheese for the same reason. It's very good without all that and everyone I've served it to has liked it. Read More
(81)
Rating: 5 stars
12/18/2008
I have been making this dish for over 15 years and it always gets rave reviews from friends and family. Most like it even better then the usual green bean holiday casserole. It is definately a dish to try. Enjoy! Read More
(50)
Advertisement
Rating: 5 stars
05/18/2009
I have a daughter that is a vegetarian so I am always looking for side dishes that have more than a couple of ingredients more heartier side dishes she loves this one as does the rest of my family. Read More
(42)
Rating: 5 stars
11/07/2011
I make this all the time but I cannot have anything with mushrooms so I use either cream of celery or chicken in place of that. I also in the summer add one other vegetable than called for such as zucchini since I have a ton. Everyone that has this at my house wants me to make extra! I also vary the cheeses sometimes mixing whatever shredded cheeses I have and it always works out well. No one in my family likes the green bean casserole so this is a great alternative to that. For the ones who feel this is bland play with spices to see what you like with this...a recipe is only a guide. Read More
(37)
Rating: 5 stars
01/11/2010
Here is your chance to show off!! This recipe is five stars all the way. You are sure to get rave reviews from everyone. Highly recomended! I've made it three time in the past two weeks!! The left overs are just as tasty the next day.... Read More
(24)
Advertisement
Rating: 5 stars
12/18/2008
I first made this years ago and recently came across the recipe in my file box. I made it for Thanksgiving and it was a huge hit - even with the picky eaters in my family! Read More
(16)
Rating: 4 stars
05/16/2011
A nice change from green bean casserole. I followed the directions other than using fresh vegetables that I steamed for 10 minutes and I may or may not have used the exact amount of cheese I had some slices I needed to get rid of. Personally I would like it a bit more cheesy so I may add more next time and steam the veggies for less time (or not at all) b/c they were a bit too squishy! Read More
(11)
Rating: 5 stars
11/23/2009
We loved this! I used reduced fat sour cream to help with the calorie count-delicious! Read More
(11)
Rating: 4 stars
11/18/2011
This is one of my favorite vegetable casseroles. I changed it by adding a cup of sour cream instead of just 1/3 cups and change the cheese from swiss to sharp cheddar. I also add frozen corn thawed. I love cheese so I mix 1 1/2 cups of sharp cheddar into the casserole while it is baking and then top with the last 1/2 cup and remaining onions. Very good. If you want to make a whole meal out of this you can add a can of mushrooms to the mixture 1/4 cup of milk and then add 4 chicken breasts that you have cooked partially in the skillet and then place in a bottom of a 9X13 pan and cover with the vegetable casserole. The chicken stays moist and it is a nice combination of flavors. Read More
(10)
Rating: 1 stars
12/30/2011
I am finding this recipe in the Low Sodium casserole recipes. Campbells soup is not LOW sodium. I also have concerns that the recipes I am finding have no values listed for sodium yet they are under the low sodium recipes. Read More
(3)