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Swiss Vegetable Casserole

 2 Ratings
10 Comments
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8

Dinner for eight? Make a colorful, delicious and cheesy veggie side dish.

Ingredients

1
bag (1 lb) frozen broccoli, carrots and cauliflower
2
tablespoons butter or margarine
6
medium green onions, cut into 1/2-inch pieces (1/2 cup)
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups milk
1
cup shredded Swiss cheese (4 oz)
1/4
cup crushed round buttery crackers

Directions

  • 1 Heat oven to 350°F. Grease 1- to 1 1/2-quart casserole with shortening or cooking spray. Cook frozen vegetables as directed on bag; drain.
  • 2 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
  • 3 Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.
  • 4 Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.

Expert Tips

Toss in cubed cooked ham, chicken or tuna for a delicious main-dish casserole.

Prepare the casserole up to 24 hours ahead and refrigerate covered. Add 10 minutes to the bake time since the casserole will be cold when placed in the oven.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
25mg
8%
Sodium
170mg
7%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
8%
Sugars
4g
4%
Protein
7g
7%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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