 | | Directions |
- Stir soup, sour cream, pepper, salt, frozen vegetables, onions, swiss cheese and water chestnuts together in a medium bowl. (Vegetables do not need to be thawed but can be.)
- Pour into a 2 quart casserole dish.
- Bake at 350° for 40 minutes or until vegetables are tender.
- Stir halfway through baking.
- Mix melted butter, bread crumbs and swiss cheese together in a small bowl for topping.
- Sprinkle over vegetables and bake for another 5-10 minutes or just until crumbs start to brown.
- Serve hot.
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Prep Time: 5 minutes
Servings: 8
|  | | Ingredients | | | |
| - | | 10 3/4 ounces (1 can) cream of mushroom soup or cream of celery soup |
| - | | 1/3 cup sour cream |
| - | | 1/4 teaspoon black pepper |
| - | | 1/2 teaspoon Lawry's seasoned salt |
| - | | 16 ounces (1 bag) frozen mixed vegetables with the majority being green beans |
| - | | 8 ounces (1/2 bag) frozen pearl onions |
| - | | 1/2 cup shredded swiss cheese |
| - | | 1 can sliced water chestnuts |
| - | | TOPPING |
| - | | 4 tablespoons butter - melted |
| - | | 1/2 cup seasoned bread crumbs |
| - | | 1/2 cup shredded swiss cheese |
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