From "A Dish to Pass" - the First United Methodist Church, Austin, MN cookbook from 1993
1 16oz bag frozen broccoli, carrots & cauliflower - thawed & drained
1 can cream of mushroom soup
1 C. shredded Swiss cheese
1/3 C. sour cream
1/4 tsp pepper
1 jar (4oz) chopped pimento, drained (optional)
1 can french fried onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper & pimento & 1/2 can onions. Pour into 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese & onions. Bake uncovered for 5 minutes longer
**Who still uses pimentos? Blech!**
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The swiss cheese didn't get stringy? Cheesy (not) green bean casserole!
ReplyDeleteNo, it didn't get stringy - I think my Mom introduced this recipe to me at Thanksgiving as an alternative to the green bean casserole (which I admit, I love dearly!)
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