Growing up I tried everything I could not to have to eat my cooked vegetables. I tried to feed them to the dog, I tried to hide them under my knife. For some reason I just did not like cooked vegetables, except for this recipe which I called "Good Veggies". This was the only way my mom could get me to eat cooked vegetables without fuss. In fact I would usually come back for seconds with these vegetables. I always looked forward to having these vegetables, because my mom would only make them for holidays. To this day I still make these vegetables every Thanksgiving. It just would not be Thanksgiving without them.
Every time I make these vegetables they not only bring back memories from childhood, but I also remember how I came to learn the name of the recipe. Shortly after my husband and I were married, I was looking though a cooking magazine and came a across a recipe named Swiss Vegetable Medley. It sounded good and I ripped it out so I could make it at a later date.
When I made the recipe and it came out of the oven I was instantly reminded of "Good Veggies" and thought these looked just like them. Much to my surprise they not only looked like "Good Veggies" but tasted just like them as well. Next time I spoke or saw my mom (don't remember which) I was so excited to tell her that I was pretty sure I had found the recipe for "Good Veggies" but better yet I was pretty sure I knew the correct name of them. What my mom told me next I was not expecting. She said "They are called Swiss Vegetable Medley." I was shocked she knew the name. Turns out she knew the name the whole time, but since I liked them so much and called them "Good Veggies" she decided to go with. I was eating cooked vegetables and that's all that mattered to her.
Swiss Vegetable Medley
Ingredients:
- 16 ounce bag frozen California medley (broccoli, carrots, cauliflower), thawed
- 1 can cream of mushroom soup
- 1/3 cup light sour cream
- 1/4 teaspoon black pepper
- 1 cup Swiss cheese, shredded
- 2.8 ounce can French Fried Onions
- Preheat oven to 350º F.
- In a large bowl combine the vegetables, soup, sour cream, pepper, 1/2 cup cheese and 1/2 can onions.
- Pour the mixture into a 1 quart casserole dish.
- Bake covered for 30 minutes.
- Uncover and top with remaining cheese and onions.
- Bake uncovered for 5 minutes.
Notes:
If the vegetables are watery after being thawed, drain them.
This recipe can easily be doubled or even tripled, just make sure to increase the size of the casserole dish. I use a 9x13 baking dish whenever I double or triple the recipe.
Serves: 6
Calories: 224
Total Fat: 11.9g
Saturated: 7.7g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 33.2mg
Sodium: 309mg
Potassium: 129.3mg
Total Carbs: 20.2g
Dietary Fiber: 2.3g
Sugars: 4.8g
Protein: 8.4g
Vitamin A: 21.8%
Vitamin C: 36.8%
Calcium: 21.4%
Iron: 5.7%
*The nutritional information will vary slightly depending on the brands you use.
