Saturday, April 26, 2008

Swiss Vegetable Medley

So, my Jeanie and Roz called me to ask me if I could remember a recipe that Mom used to make all the time, like a million years ago.
"Do you remember it? It was like a casserole with vegetables, and it had French fried onion rings in it, or something like that."
I immediately knew what recipe she meant.
"Not only do I know what recipe it is, but I know the actual name of the recipe, where Mom got it, and I even remember how to make it (since I just made it recently!) It was called Swiss Vegetable Medley. Mom clipped the recipe out of the newspaper because she thought it looked good."
When I told Jeanie this, she was amazed!
"How do you remember that?? It was a million years ago! You were probably, like, 10 years old when she used to make it!"
Well, even then, I was watching and learning everything that my Mother cooked. I used to come home from school and sit and watch and ask questions.
So, here it is. It's very similar to my Chicken DiQuaile but just slightly different.
Last year, before Jason and Jimmy got married, I made it when I catered their engagement party, but I added chicken to it (because I wanted it to be an entree instead of a side dish). It was a big hit!
I've seen versions of it that have chopped pimento, or water chestnuts, but I didn't include them. I'm sure it's delicious any way you make it!

1 (16 oz.) bag frozen broccoli, carrots and cauliflower
1 can cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. black pepper
1 (2.8 oz.) can French fried onions

Thaw and drain vegetables. Mix vegetables, soup, 1/2 amount of the Swiss cheese, sour cream, black pepper and 1/2 amount of the French fried onions. Put into casserole dish. Bake covered at 350 degrees for 30 minutes. Top with remainder of the Swiss cheese and French fired onions. Bake 5 minutes more.

When I made this, I used fresh vegetables instead of frozen. Also, I like to mix it up instead of always using the same vegetables. I like to see what looks good at the produce section of the grocery store and then decide which veggies to use.
If you'd like to add chicken to it, like I did for Jason and Jimmy's engagement party, just cut some boneless chicken into bite sized pieces and saute them in a skillet until they're almost but not completely cooked. Stir them up with your vegetables and bake as usual. YUM!

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