Swiss Vegetable Medly

Swiss Vegetable Medley

The thing about this being *my* website is that I pontificate on my opinions about these recipes, all while sharing factual information, history of types of foods, and educating in a general sense, but if *you* have an opinion, I am entirely open to it! Feel free to comment on these recipes if they sound good, bad or in between, because believe me, I have a limited palate, lol! This particular dish sounds icky to me, as I don’t like cooked cauliflower, broccoli in general, or Swiss cheese. Maybe it sounds delicious to someone else! My notes in italics…

Swiss Vegetable Medley (serves 6)

1 bag (16 oz) frozen broccoli, combo, carrots & cauliflower, thawed & drained

1 can cream of mushroom soup

1 c (4 oz) shredded Swiss cheese (I think she means two 4 oz portions)

1/3 c sour cream

1/4 tsp black pepper

1 jar (4 oz) pimiento (drained)

1 can Durkee french fried onions (French’s can sub here)

Combine vegetables, soup, 1/2 cup of the cheese, sour cream, pepper, pimientos & (half of) onions. Pour into 1 qt casserole. Bake 350º 30 min. Top with the last half of the cheese & onions. Bake uncovered 5 minutes longer.


One thought on “Swiss Vegetable Medly

  1. This just sounds vile! I’m not a huge fan of premade veggie combos, but add mushroom soup, sour cream and pimentos (ugh!) and you’ve got a great big pile of nasty. Why ruin perfectly good veggies with fattening glop all over them? And I have yet to have anyone explain the point of pimentos except for sticking inside green olives so they look like they’re throwing up.

    Despite really not wanting to ever try this recipe, I still love seeing how much tastes have changed over the years. Every pantry used to be well stocked with cans of condensed soups (usually of the mushroom variety) and little jars of things you threw in to add color to an otherwise beige recipe.


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